How to make braised fish pieces and step tips, how to make braised fish pieces

Grilled fish pieces in sauce. Grilled fish pieces are made with fish and soybean paste.

Difficulty Index:

Production steps: 1. Wash and cut the fish into pieces, slice the ginger, slice the green pepper, and cut the green onion.

2. Heat the wok, pour in cooking oil, stir-fry ginger slices, add green peppers and stir-fry until fragrant.

3. Add the fish pieces and fry until golden brown.

4. Add soybean paste, pour in an appropriate amount of water and bring to a boil.

5. Cover the pot and simmer until the fish pieces are cooked.

6. Finally, sprinkle in chopped green onions and remove from the pot.

Let's try this delicious sauce grilled fish nuggets.

Braised fish fillets. Braised fish pieces belong to Shanghai cuisine, and later spread widely throughout the country and become a home-cooked dish on the dinner table of ordinary people. Braised fish pieces are generally made with grass carp as raw materials, accompanied by a little dried chili pepper and cooked in soy sauce, which is delicious and delicious.

Ingredients: Ingredients: Net fish (500g).

Seasoning: cooking wine (15 grams), refined salt (5 grams), sugar (8 grams), soy sauce (30 grams), wet starch (25 grams), green onion white segments (10 grams), cooked lard. (100 grams) ginger slices (2 grams).

Method:1Place the fish on a vegetable mound and chop it into 3 cm cubes.

2.Put the pot on the fire, heat it and add 50 grams of cooked lard, 3After the oil is hot, add 5 grams of green onions, ginger slices, and cooking wine to stir slightly, pour the fish pieces into the pot, then add 600 grams of water, cover the pot and cook for 7 minutes, 4

Cook until the fish is soft and ripe, remove the pot from the heat, pour two-thirds of the soup into the soup bowl, and use it for other purposes, 5Add 50 grams of water, add fine salt, sugar, soy sauce, turn the pot to a slight heat and simmer for 13 minutes, 6Cook until the fish flavor is thorough, add monosodium glutamate, keep shaking the pot on the fire in your left hand, and pour wet starch on your right hand, 7

When the soup is thick and sticky to the fish pieces, pour in the cooked lard, sprinkle with green onions, and put the fish on a plate with a spatula.

Precautions: 1. This dish is fried with sugar first, the pot is hot with less oil, the white sugar is fried red, boiled with boiling water, then seasoning, put in the fish pieces that have been oiled, and burn as above, the color is red and bright.

Crafting tips. 2. Less salt should be put in the breast diet therapy.

You don't need to add MSG to cook fish. Because they have a good umami taste on their own.

3. When dealing with fish, be sure to remove the black membrane in the fish's stomach, one is that it is very dirty, and the other is that the black membrane is not removed, and there will be a fishy smell.

4. Before frying the fish, in order to avoid splashing oil, be sure to dry the water on the surface of the fish with kitchen paper.

5. In the middle of roasting the fish, pour the soup on the surface of the fish from time to time to make it more flavorful.

Pick grass carp. 1.Look at the shape of a fish. Heavily polluted fish have abnormal morphology, some have large heads and small tails, curvature of the spine and even deformity, and some have yellow epidermis and blue tail.

2.Look at the fish's eye. Fresh fish with a plump and protruding cornea and a clear cornea; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3.Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.

4.Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and tightly attached to the fish body, and it is not easy to fall off; The mucus on the surface of stale fish is mostly opaque, and the scales are glossy and easy to peel off.

5.Pinch the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after acupressure, and there is no peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after acupressure, and it has a slightly fishy smell.

6.Look at the belly of the fish. The abdomen of fresh fish is not distended, and the anal hole is white and sunken; Stale fish anal hole slightly protruding.