Braised Luo Fei fish is cooked for a long time, so that the fish can fully absorb the sauce flavor. The sauce color is loud and attractive, and the sauce tastes delicious. Cooking with fish is not only the details of the steps, but also the most important thing is to remove the disgusting fishy smell. The best way is to marinate in advance.
This issue teaches you the correct pickling method of braised tilapia. The key is to add this ingredient, which is crispy and smooth, delicious and odorless. See how I operate it.
Ingredients: one tilapia.
Ingredients: onion, ginger, garlic, dried pepper
Seasoning: salt, cooking wine, white pepper, corn starch, crystal sugar, fruit juice (bean paste 1 spoon/vinegar 1 spoon/soy sauce 3 spoons/oyster sauce 1 spoon/soy sauce half a spoon).
Slaughter and clean the tilapia first, cut a knife on the surface of the fish, absorb the surface moisture with kitchen paper, add salt, ginger, cooking wine and white pepper, and marinate for 15~20 minutes.
Heat hot oil in a hot pot, pat a layer of raw flour on tilapia before putting it in the pot, fry slowly on each side for about 5 minutes on medium and small fire until both sides are golden, and shovel out of the pot for later use.
Boil the oil again, add onion, ginger, garlic, dried pepper and stir-fry until fragrant, then add rock sugar and cook until it melts, then add seasoning for juicing and mix well until it bubbles.
Put the tilapia into the pot, fold it in half to wrap the sauce, add half the boiling water of tilapia, and simmer for 20 minutes after the fire is boiling.
After stewing to a certain degree, boil the pot and put the juice in the pot on a plate. Sprinkle with a few charming coriander to decorate Titian, and you can taste it.
Steamed tilapia will have a muddy smell, and braising is the correct taste of tilapia cooking. Not so prickly, not so fat, not so stuttering, fish is tender and fishy, not afraid of sticking to bones.
The salty sauce is fragrant and spicy, which makes the taste buds quite enjoy it.
Appetizers, bibimbap and thick sauce are also delicious!
Point 1: There are three keys for tilapia not to break its skin. One is to dry the fish before cooking, the other is to pat a layer of raw powder, and the third is to make the oil pan hot enough.
Point 2: To make tilapia delicious and odorless, the key ingredient in pickling is white pepper, which can not only remove the fishy smell, but also improve the flavor and freshness.
Point 3: The prepared braised sauce is salty enough, so it doesn't need to be salted.
The fourth point: No matter what meat is stewed, as long as it takes a long time, the water added behind it must be boiled or hot, so that the meat can be heated and relaxed and the sauce can be delicious.