Braised fish in dry sauce(gan shao jia ji yu )

Braised fish in dry sauce

Introduction:

"During the Chinese new year, my friend gave me two Jiaji fish. I never used to eat this kind of fish before. On the one hand, it is not suitable for steaming. The steamed Jiaji fish is not as good as yellow croaker. However, if you work hard to make it tasty, this kind of fish is a marine fish with less spines, which is more suitable for making rich flavor dishes of braised or dry roasted. As the saying goes, the longer you cook it with thick sauce, the better it tastes. The whole fish should be cooked for 40 minutes or 1 hour to make it soft and rotten and thoroughly tasty. I use the dry roast method to make it. It's slightly spicy. The meat is soft and rotten, and the taste is rich. I feel very good. Although it's a poor fish in the sea, it's much stronger than the dry roast carp, and there's no earthy smell. The specific method is as follows. "

Production steps:

Step 1: wash the fish and wipe it dry. Put a knife on both sides of the fish.

Step 2: put about one or two oil in the pot, first moisten the bottom of the pot with oil and heat it up. When the oil temperature is 70%, add the fish and start frying.

Step 3: Fry one side of the fish until golden, then turn the fish over and fry the other side.

Step 4: fry both sides and set aside on a plate.

Step 5: Fry star anise with the remaining oil in the pan.

Step 6: stir fry star anise with Pixian chili sauce to get red oil.

Step 7: then add the diced fat and stir fry.

Step 8: stir the diced fat meat out of oil, then add onion and ginger to stir fry until fragrant.

Step 9: stir fry mushrooms and bamboo shoots.

Step 10: stir fry the ingredients thoroughly and cook into Shaojiu.

Step 11: then add about 20 grams of soy sauce and stir well.

Step 12: add 30g rice vinegar and stir well.

Step 13: spoon in about 35 grams of sugar and stir well.

Step 14: adjust the taste with proper salt.

Step 15: put the fish into the pot and add boiling water.

Step 16: keep the water level with the fish.

Step 17: cover the pot and simmer for 40 minutes.

Step 18: in the process of cooking the fish, pour the soup on the fish body with a spoon three to four times, and turn the fish over again.

Step 19: cook the fish for 40 minutes, sprinkle a little MSG and start to collect the juice.

Step 20: when the soup is 70%, shovel the fish out of the plate.

Step 21: shovel the fish out and put it on the plate.

Step 22: pick out the scallion, ginger and star anise in the pot.

Step 23: then bring the soup and ingredients to a boil again, add in the carrot and fry until done.

Step 24: finally pour in the green pepper and stir fry for several times.

Step 25: then scoop out the soup and ingredients and pour them on the fish.

Step 26: serve with a little embellishment. (Note: if you have green garlic, sprinkle some green garlic, it will taste better. If you don't have it, ha ha!)

Materials required:

Jingqiang Jiaji fish: one, 800g

Diced mushrooms: 80g

Winter bamboo shoots: 60g

Pig meat: 100g

Diced carrot: 20g

Diced green pepper: 20g

Scallion: 60g

Ginger slices: 30g

Star anise: 3

Pixian chili sauce: 50g

Sugar: 35g

Salt: 5g

MSG: 2G

Rice vinegar: 30g

Soy sauce: 20g

Shaojiu: 25g

Cooking oil: 50g

Note: this dish features: bright red color, thick aroma, rotten fish whole meat, salty, sour, sweet and spicy, good for drinking and eating! Warm tips: 1. When cooking whole fish at home, the fish must be dried before frying to prevent splashing. 2. When frying fish, due to the small amount of oil, the oil temperature must be higher, otherwise the oil temperature drops rapidly and it is easy to stick to the pot. The frying method is: lift the fish tail, put the fish into the pot, push the fish tail back and forth to make the fish shape as soon as possible, and then start frying. 3. It's better to cook the fish for a long time to make it soft and rotten. When the fish is lifted from the pot, use a plate. No matter how soft the fish is, it is not fragile. For the sake of beauty, the whole roast fish should always keep the integrity of the fish. Big spoon of this "dry roast with Jiyu" is ready, for your reference!

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Gan Shao Jia Ji Yu