The practice and steps of braised fish fast

People who love to eat fish know that stewed fish to buy fresh live fish, the flavor is the most fresh, even if it is put in the refrigerator and chilled taste is a little different than before, today went to the market to buy a fresh live fish, to the family to do a braised fish block, the son ate nearly a bowl of fish, do parents don't mention how happy it is.

List of ingredients

1 grass carp, 1 green onion, 5 slices of ginger

Old soy sauce, salt, water

1 tablespoon of cooking wine, a little bit of sugar

Cooking Steps

Steps 1/7

Grass carp is cleaned well, removing the black film in the stomach, drained.

Step 2/7

Make a flowery cut on the grass carp, and marinate the fish with ginger, salt and soy sauce for a while first if possible.

Step 3/7

Then cut the grass carp into segments.

Step 4/7

Heat the oil in a pan, add the ginger and saute for a while, then add the fish and fry for a while, and when both sides are fried until golden, add the cooking wine, moderate amount of dark soy sauce, sugar, and stir-fry for a while, and then put in the moderate amount of water, and put in the green onion.

Step 5/7

Cover the pot and bring to a boil over high heat, then turn to medium heat and simmer. Halfway through, use a spoon to drizzle the sauce over the surface of the fish, then cover and continue to simmer.

Step 6/7

Simmer for about 10 minutes or so, then drizzle the juice over the top of the fish and reduce the sauce over high heat.

Final Step

Sprinkle with chopped scallions and serve.

First we need to prepare the ingredients are: carp, green onions, ginger, cooking wine, salt, tomatoes, red pepper, pepper, flour, cooking oil, soybean paste, sugar, chicken essence, pepper, red oil, coriander (moderate amount can be, according to their own amount of food and the number of people to determine the ingredients)

1. Preparation of fresh carp a, first scrape off the scales, and then remove the gills, cleaned with water. Then in the tail of the fish on the cross knife, and then in the fish on the body of a word knife, which will make the carp more flavorful, and then put in a basin spare;

2. Next we began to prepare for the marinade, the basin into the green onion and ginger, into the green onion and ginger have deodorized to increase the role of the aroma, and then add a little wine to fishy, with the hands of the hand repeatedly scratched, and then the green onion leaves and ginger stuffed inside the belly of the fish;

3. Next add a spoonful of salt, into the bottom flavor of the fish, and then set aside to marinate for 15 minutes, so that the fish more flavorful;

4. Waiting for the fish to marinate this time, we come to cut the ingredients, scallions cut into small pieces, ginger cut into ginger slices, tomatoes, first remove the root, and then cut into diagonal pieces, together into the bowl of ingredients. Then prepare a small handful of red pepper and a little pepper, into another material bowl;

5. Ingredients all ready, we put the fish fried. First of all, the pot of oil, and then we lift the fish tail, evenly patted on the fish body flour, patting on the flour is in order to make the fish eat more crispy;

6. When the oil temperature burned to 5 into the heat, the hand lift the fish head and tail slowly into the frying pan, to avoid being scalded by the hot oil, such as one side of the stereotypes, and then lifted the fish tail, the fish body turn over to the frying process, so that the fish meat cooked to keep consistent;

7.

7. Then use a spoon to pour hot oil to the fish, so that the fish is heated evenly, fried for about a minute, and then changed to medium heat frying for 5 minutes, such as frying fish stereotypes, crispy skin, can be fished out of the oil standby;

8. Then we can cook, add a little cooking oil in the pot, first pour into the red bell peppers and peppercorns popping aroma, and then tomatoes, green onions and ginger fast! Stir fry;

9. Add a spoonful of bean paste, drizzle a little wine, stirring with a spoon to melt the seasoning, and then fill the right amount of water and a little soy sauce, and so the water boiled when adding salt 4 grams, 3 grams of sugar, 1 gram of chicken essence, 1 gram of pepper, stirring with a spoon to melt all the seasoning;

10. gently into the deep-fried carp, to avoid the fish too crispy and easy to deform or break, under the good after using the Hand shake the frying pan to avoid sticking to the pan with the meat, change the small fire and then pour the soup constantly on the fish, so that the fish can fully absorb the soup, taste better flavor, medium heat cook for about five minutes, half of the soup is left, you can turn off the fire and fish out;

11. Carp out on a plate, change the high heat again to the soup boiling, hooked into the water starch, such as the soup simmering thick and thick, and then dripping a little bit of red oil, you can turn off the fire. red oil, you can turn off the fire, and finally the simmering soup evenly poured on the fish;

12. Put a few cilantro garnish, our delicious braised fish is done