Braised mullet with garlic(suan zi men zi yu )

Braised mullet with garlic

Introduction:

"In fact, every dish is a home-made dish. It depends on how you define it. In hotels, it's just a little more gutter oil, and it's more healthy to eat at home. In fact, a very simple data shows that the proportion of brand edible oil in a certain region is only about 7%. Think about the fact that gutter oil is really rampant. This is for hotels, because the cost control, even if the difference is only a few cents, but businesses must do so. As for the amount of the difference, this is not calculated by people who play folk food. I only do my own home dishes, because at home, the restaurant dishes can still be moved into the kitchen, and it is more healthy. This is my point of view. In addition, I respect tradition in cooking, but I don't exclude the improvement of tradition. There are some places in tradition, but there are also some bad places, because you always want to pursue the perfect traditional practice. I think it's bullshit, because it's impossible to put the former ingredients in the present, because it can't go back to the past, so we have to face the reality and make home-made dishes suitable for the present, for example For a simple example, just like the stewed bamboo shoots last night, I used homemade rice wine and distiller's grains instead of sugar to make the stewed bamboo shoots. There was no need to choose the bamboo shoots before Qingming Festival, because they were tender. Unless the bamboo shoots turned green after Qingming Festival, I had to choose them carefully and brighten my eyes. Now in this society, we should try to reduce sugar as much as possible, even if it is the traditional classic vegetable oil stewed bamboo shoots, I use the method of slicing instead of hob pieces, because I don't fry, I use flat frying pan instead, so the heat is uniform, I use wine instead of sugar, so the sugar content will not be enough, which not only retains the original flavor of the bamboo shoots, but also makes the slightly bitter bamboo shoots have a sweet taste. Of course, green onion, ginger and garlic can't be put, it's not easy to use It's all the dishes that need to put these auxiliary ingredients. At last, when I started the cooking, I ordered some head puffs to maximize the effect of head puffs. Then I hung up the thin ones instead of the thick ones. "

Production steps:

Step 1: clean the Mugil and clean the black film inside.

Step 2: cut evenly on the back to the belly and stop.

Step 3: prepare garlic cloves for use.

Step 4: prepare for use.

Step 5: the pot should be completely heated. When the oil goes down, you can see smoke. At this time, it doesn't stick to the pot.

Step 6: after frying on both sides, put garlic and ginger slices down and fry until the garlic is golden.

Step 7: add Huadiao wine, soy sauce and a little water.

Step 8: cover and simmer for 7-8 minutes.

Step 9: take out the pot.

Materials required:

Mugil: moderate

Garlic cloves: right amount

Scallion: right amount

Ginger slices: right amount

Shredded chili: right amount

Huadiao wine: moderate

Old style: moderate

First puff: moderate amount

Camellia oil: right amount

Note: 1. The pot should be heated and then put oil, so as to prevent the pot from sticking. 2. Deep fry the garlic petals in golden color, so the fish will have the taste of soft shelled turtle. 3. Just a little water, or it will dilute the taste of fish. 4. Be sure to stew in low heat and collect juice in high heat.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Zi Men Zi Yu