The packed mustard tuber I used, after opening the package, was washed with clear water, which not only washed away the small sand, but also removed some salty taste. Minced Pixian bean paste, mixed with lobster sauce to make juice, soy sauce and sugar.
Exercise:
1. Cut three strips diagonally on both sides of the back of the fish, rub the inside and outside of the fish with salt, and marinate for 10 minute.
2. After the pot is hot, turn on a small fire, pour in the oil, slide the pot, let the oil spread evenly in the pot, dry the water on the fish and fry it in the pot.
Don't turn over the fish when frying, but pick up the pot and shake it, so that the oil and fire can be evenly fried to the head and tail of the fish.
3, the fire of frying fish should not be too big, be patient, wait for one side to fry and then turn the other side to fry until the fish skin is golden on both sides.
4, 5, fry the fish on the other side for 2 minutes, push the fish to the side of the pot, add the minced ginger and onion, stir-fry the sauce, and stir-fry the red oil with water.
-Don't fry the other side for too long, and don't stir-fry the sauce over high heat to avoid frying.
6. After the sauce is red oil, push the fish onto the sauce, pour more sauce on the fish, and fry for another 2 minutes. The sauce below can be fried into the fish.
7, 8, pour in the juice made of cooking wine, soy sauce and sugar, then add a small amount of hot water, pour in mustard tuber and cook.
-a small part of the fish can be cooked. If there is more water, the fish will not smell good.
9. When the soup is dry, pour a circle of proper vinegar along the edge of the pot and pour peanuts.
-After the fish is served, stir-fry the mustard tuber and peanuts to get juice and pour it on the fish.
-Do a good job of fish, it is best to see the oil but not the juice on the plate, and the soup is all in the fish.
Share, share, slowly, there are no rules and regulations when you usually do it, but now you can't keep up.
1, the fish can't be too big. Generally, the fish is less than 1 kg. The fish is big and the meat is not tender. Although it is dry-baked, it pays attention to the dry outside and the fragrant inside, and the tender inside.
It takes a short time to pickle fish. Salt can kill water, with long curing time and firm meat quality. Although salty, the taste is still worse. The taste of this fish mainly depends on the sauce at the back.
3. Fry in an iron pan. Now frying fish in a non-stick pan saves a lot of trouble. Fried fish skin does not break, but it lacks the fireworks of iron pot. In order to fry fish in iron pan without breaking the skin, I also took some detours I used to sprinkle dried starch and wipe the pot with ginger. . . The current practice is to heat the pot first, turn to low heat, pour oil, shake the pot, dry the fish and fry it in the pot with low heat. I shared this method with my friends, and now they are all practicing well.
4. Stir-fry sauce. This fish flavor depends on the sauce, stir-fried sauce, stir-fried water, and then stir-fried with the fish, so that the skin of the fish is crisp and the cooked fish dishes are full, only the oil in the sauce is not juicy, which is a good standard.
5. add water. There is not much water. If cooked in braised water, the dry flavor will be less. Water is added here to let the taste of juice penetrate into the fish. Besides the taste of fish skin, the meat of fish bones tastes better.
In addition, add mustard tuber. You can add salty taste. If you don't have it, or you don't like it, you can give it up and add this mustard tuber and crispy peanut bibimbap.