How to make braised dogleg fish, how to make braised dogfish

The method and steps of braised dogleg fish are as follows.

1.First clean the abdominal cavity of the dog-legged fish, and now the water bodies are polluted to varying degrees, so the abdominal cavity of the fish has a black membrane!

2.Flower knives on both sides of the dogleg fish – it makes it easy to absorb the flavor!

3.Spread some salt evenly on both sides of the fish, and even get a little bit in the abdominal cavity to make a little bit of early flavor!

4.Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili peppers, and then add some green onions!

5.After pulling the oil in the pot and emitting blue smoke, add the ingredients and stir the incense, the fire should not be too big, mainly to fry the fragrance.

6.When the onion and garlic are yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to fry black, it will not look good.

7.The remaining oil is used to fry the fish. The oil temperature is 6 minutes, and it is good to be slightly yellow on both sides, or you can fry it a little. Be careful when turning the fish, if you break it, you will smash the pot.

8.Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire in the restaurant, and people even cook it all with oil, so the family will use their own methods! After the water is boiled, add the most important rice wine soy sauce, and remove the fishy seasoning and dyeing steps.

9.Put in the previous ingredients and cook them together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

10.Add a tablespoon of bean paste.

11.Serve the fish on a plate and sprinkle with green onion leaves.

12.There is also some soup in the pot! It's the essence. Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky.

Pike is a cold-water fish, the general practice is air-dried pike and stewed and braised 1, air-dried pike: the submerged cold dried pike with pepper, pepper, ginger, green onion dried stir-fry, very delicious.

2. Braised pike: Choose fresh and tender tofu and pike together, the taste is extremely delicious! (The method can refer to the method of "braised carp").

3. Sashimi: This method must choose fresh pike. Because the pike meat has a slight grass muddy smell, add more balsamic vinegar to the dipping sauce.

Crafting raw materials.

Ingredients: 750 grams of fur seal, 2 coriander, 50 grams of shiitake mushrooms. Seasoning: 5 slices of ginger, 5 green onions, 1 tablespoon minced garlic, 1 teaspoon of pepper and sesame oil, 1 tablespoon of dry starch, 3 teaspoons of sugar and refined salt, tablespoons of cooking wine and soy sauce, 1 tablespoon of clear broth.

The production process. Kill, wash, chop the sealfish into long cubes, and marinate them in soy sauce, pepper, salt, green onions, ginger, and cooking wine for a while. Remove the pickled fish from the green onion and ginger, smear it with dry starch (not too much), and fry it until golden brown. In addition, fry the garlic and remove it.

Leave the bottom oil in the pot, use green onions and ginger to boil the pot, add the sea seal, add cooking wine, clear soup, mushrooms, soy sauce, sugar, burn for a while, and collect over high heat.