Do not pick up wine without pickling? Can you burn the squid quickly? The fried and boiled fish can also be tender? can! can! can! Simple and fast, novices can also make the style of the chef~
Prepare the material, wash the fish in the thick back of the fish, open the oblique knife to dry the surface water, garlic, pine, onion, millet, pepper, cut, ginger slices, spare
Hot pot, under the ginger piece, wipe the bottom of the pot (can prevent fish stick), add heat and heat
After the oil is hot, change to a small fire, and the octagonal cinnamon, garlic, onion, ginger, fried flavor
When the garlic cloves become golden yellow, the fragrant leaves and peppers are fried.
Remove all the seasonings (be careful not to get rid of it, it will be bitter if you paste it)
Open a large fire, fish, fry until the fish is cooked thoroughly, pay attention to adjust the direction of the pot so that the fish head should also be fried. The fish has to be fried for about a minute to turn over, otherwise it will be broken by the spatula.
When the fish is cooked thoroughly, remove both sides when there is a slight golden yellow. (This step can be adjusted according to personal tastes. If you like to tender some of the taste, you can fish out earlier. You like to burn the aroma for a little longer, but you must make the fish cooked and not too old)
Remove the excess oil from the pot, leaving a little bottom, stir the fire, and sauté the garlic onions
Pour half a bowl of sweet rice wine in the pot
Add soy sauce and a little salt, continue to stir, and fish. Be careful to keep the fire all the time and let the boiling soup push the taste into the fish. Remember to turn over.
When the soup is about to be dried, it will be sprinkled.
1. After the fish is processed, it is necessary to carry out fresh operation immediately to keep the fish fresh and tender. 2, when the oil pan under the seasoning, do not paste the coke, especially the dried pepper is burning quickly, a bitter and a bit of oil will suffer 3. When frying fish, be sure to have a big fire. The small fire fish will burn out for a while, and the fish must be fully cooked. It is best to wait until there is golden yellow and then fish out. It will be easy to taste later. 4, the final soup seasoning this step mainly depends on the taste of sweet rice wine and soy sauce, the salt only needs to add a little bit, and, must use the fire to make the taste quickly approach the fish, it will be dried in about three or two minutes. Soup juice, so that the fish can maintain a fresh taste. 5, a lot of fish in order to pursue the taste often in the final seasoning stage, a small fire slow burning, the fish is easy to burn old, or not enough to taste, but also embarrassed. And this dish is interlocking, the process of frying makes the structure of the fish slightly change and easy to taste, and the oil that has been fried with spices can completely remove the smell of fish, and then cooperate with the late fire, rice wine and raw Combine and season each part of the fish, and it can be tender and tender. PS: This dish can also change the variety of ingredients according to personal taste. Like pepper and pepper under the spicy mouth, do not add bean paste, ah ah, bean paste all tastes It was covered by it.