The practice of braised flat fish uploaded today is a traditional practice that my family has followed for decades (exaggerated suspects). The materials are extremely simple, and they are the basic seasonings kept in the house. It is easy to use, short in use, and extremely rich in flavor. For beginners, as long as you master the basic steps of frying, frying, burning, and collecting juice, there should be no difficulty in making delicious braised fish. Let's try to eat flat fish friends.
Disposal of fish: Wash the flat fish, control the water, and draw two or three knives on both sides of the fish body. Pay attention to the angle of 45 degrees into the knives. Apply a thin layer of powder on both sides of the fish with salt and dry starch.
Handling seasoning: change the onion ginger garlic to the knife. The sauce is placed in a bowl for use.
Deep-fried fish: Heat the pot and rub the pot with fresh ginger. This is not easy to stick when frying fish. Then add the oil. When the oil is 8 minutes hot, put it in the fish and fry until it is golden on both sides.
Stir-fry: add the base oil in the pot, add pepper, aniseed, dried chili and saute, then add the onion ginger and garlic to saute, then immediately add the seasoning sauce and stir fry for about half a minute. (The color and saltiness are basically the end. If it is not enough, you can use the old-fashioned color tone. Add about 1 dish of boiling water.
Burning fish: After the water is opened, put the fried fish. After boiling, turn to medium heat for 8-10 minutes (turn over once during the burning process).
1. When the fish body is knives on both sides, pay attention to the angle of 45 degrees into the knife, so that it is good. 2, when using the fresh ginger to wipe the pot, you should use a larger piece, otherwise it is easy to burn your hands. 3, do not rush to flip the fish after the pot, wait for a while and then try to shake the pot gently, if the fish can shake it will not stick to the pot, when the edge of the fish can see some yellowing can turn over and fry The other side. 4, do not put the seasoning directly after the fish is fried, it is necessary to add the fried seasonings with boiled seasonings and then add the fried fish. This is also very important not to be lazy. 5, the process of burning can not be too small, can begin to cover, the second half will not need to cover. The flat fish itself is relatively thin, and has been matured by 8 and 9 after being fried. Therefore, the process of burning is mainly to obtain a deep soup and to make the fish taste. Note that when you are half-burned, turn over the fish, thicken the soup, and enjoy the deep-boiled braised flat fish.