Braised skinned fish in Chaozhou style(chao shi men bao pi yu )

Braised skinned fish in Chaozhou style

Introduction:

"Stewing all kinds of sea fish is the most common way for Chaoshan people. Although I'm not from Chaoshan, this kind of sea fish has become a common dish in my family since I ate it in my mother-in-law's house. The method is very simple. I do this for many fish that I haven't eaten and don't know how to do. It seems that all kinds of sea fish are common. Today, we use skinned fish. This kind of fish is big and small. I feel that the small one is more delicious than the big one, but the small one is more troublesome than the big one. It's really hard to satisfy. "

Production steps:

Step 1: wash the skinned fish, drain the water, evenly spread a little salt on both sides, marinate for 30 minutes - 1 hour;

Step 2: cut garlic and parsley into sections;

Step 3: heat up the frying pan, pour in a little cooking oil and saute minced garlic;

Step 4: after smelling the garlic flavor, put the peeled fish in flat;

Step 5: add proper amount of boiling water and salt;

Step 6: turn to low heat, cover and simmer;

Step 7: simmer until the water becomes less and thicker, add coriander, turn off the heat, cover the pot and simmer for 2 minutes;

Step 8: uncovering after 2 minutes;

Step 9: put it on the table.

Materials required:

Medium skinned fish: 2

Garlic: right amount

Coriander: moderate

Salt: right amount

Edible oil: right amount

Note: 1. The sea fish is relatively fishy, Chaoshan stewed sea fish, to cool after eating, said to reduce the fishy smell, like really hot when fishy cold will not, and I think a lot of sea fish after cooling meat is more delicious. 2. In step 5, I put in the sea fish and stew it directly with water, or I can fry the sea fish properly and then stew it (that's what I do for Longli). In addition, I only put salt in the seasoning, and I also put some monosodium glutamate or chicken essence when I make PP, which means that the delicious taste of the sea fish can be better developed. I seldom put monosodium glutamate or chicken essence in my cooking, so I just like it according to everyone's preference. 3. In step 7, I stew it The length of time of fish depends on everyone's preference. If you like more soup, you can stew it shorter. If you like less soup, you can stew it longer. In short, you should keep a certain amount of soup. When you eat fish, it's better to dip in some soup.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chao Shi Men Bao Pi Yu