Braised bigeye(hong shao da yan yu )

Braised bigeye

Introduction:

"Today, I tried to make a braised big eye fish for the first time. Big eye fish is a kind of sea fish. It's also called big eye chicken in our side. It's only sold chilled. It's easy to kill. The scales of the fish are very thin and hard, and the skin is very hard and tasteless. And the fish stall does not scale or peel. This kind of fish usually peels off its skin with chopsticks before cooking. It's easy to take it off. First, fried fish. I fry fish in an iron pan. I never believe in the so-called non stick pan. Several non stick pots used in history are surprisingly sticky. The tips for frying fish without sticking to the pan are as follows: first, the fish should be fully thawed, which is basically consistent with the room temperature. Never fry the fish that is not completely thawed; second, the fish should be dry, and it is best to wipe off the water on the skin with a kitchen paper towel. I hang it on the hook of the kitchen and let it air dry for a few minutes; the third is to wash the pot; the fourth is to heat the empty pot and smoke, and then put the oil; the fifth is to heat the oil very hot and smoke, and then put the fish; the sixth is to turn less, and turn it twice in total. The first turn, the second out of the pot; seven is the best turn from the head part of the shovel, from the head to the end of a shovel; eight is to fry fish with medium and small fire; nine is to protect the oil, and the pot fish may come into contact with the place should be stained with oil. This big eye fish is easy to fry. Only one is fried because it's only for one person. "

Production steps:

Step 1: this big eye fish is easy to fry. Only one is fried because it's only for one person.

Step 2: prepare materials at the same time. Pickled black fungus, shredded pork, garlic, scallion, ginger, scallion, chili, bean paste. Other ingredients should be vinegar, sugar, cooking wine and starch.

Step 3: fry the fish like this.

Step 4: bring out the fish. The remaining oil is heated. Add pork shreds and stir fry until water comes out

Step 5: add shredded ginger, green onion, garlic, dried pepper and bean paste and stir fry until fragrant.

Step 6: add hot water or hot stock. Then put the fish and fungus in to stew. Add a little vinegar, cooking wine and sugar.

Step 7: after 3 to 5 minutes, take out the fish. Pour the starch into the base soup, stir slightly, and collect the juice. Pour it on the fish and sprinkle with scallions.

Materials required:

Bigeye: 1

Scallion: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Shallot: moderate

Auricularia auricula: right amount

Shredded pork: right amount

Starch: right amount

Bean paste: right amount

Sugar: right amount

Cooking wine: moderate

Note: bean paste salty, do not release or salt.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Da Yan Yu