Ingredients
Jinchang Fish ( One ) | Edible oil (appropriate amount) |
Edible vinegar ( Appropriate amount ) | Garlic ( Appropriate amount ) |
Rock sugar (appropriate amount) | Ginger ( appropriate amount ) |
| Green onions (appropriate amount) | Oyster sauce (appropriate amount ) |
Edible salt ( appropriate amount ) div> | Light soy sauce (appropriate amount) |
Recipe of Braised Jinchang Fish (Vinegar Cooking Method)
1.First, let’s take a picture of the finished product.
2. Prepare the ingredients as shown in the picture.(Remove the gills of Jinchang fish, rinse the fish belly black repeatedly)
3. All side dishes are sliced.(Ginger, scallions, garlic all sliced)
4.Hot oil in cold pan , the same amount of oil as usual for cooking.
5. Wait for the oil to boil, holding the fish tail with the head down , slowly add the fish along the edge of the pot and fry.(My fish was not battered, it was fried directly)
6. Don't rush to flip over, wait until one side is browned, then fry the other side.During this process, gently shake the handle of the pot with your hands and shake the pot to prevent the fish from sticking to the pot.
7. After both sides of the fish are browned, pour vinegar into the pot , pour the vinegar on the side of the hot pot.When the vinegar meets the hot pot, it will generate a lot of steam.It doesn't matter, just let the vinegar steam wash away the fishy smell.Remember, don't pour the vinegar on the fish, but on the side of the pot.on, and pour a few more times.I didn't add cooking wine, and I didn't add much seasoning.I just relied on the vinegar cooking method to remove the fishy smell.Be careful to shake the pot handle gently during this process to avoid letting the fish stick to the bottom of the pot.
8. Push the fish aside and add ginger, green onions and garlic slices Saute.
9.Add appropriate amount of water, enough at one time, don’t add too much water.It's braised fish, not boiled fish soup.
10.Add appropriate amount of oyster sauce, light soy sauce, and edible salt to enhance the flavor , also added a few small peppers and a few small pieces of rock sugar.
11. After simmering on low heat for 40 minutes, a rich aroma comes out.Come on, I didn’t add chicken essence because the taste is already delicious enough.
12. Serve on a plate and let’s start! There is no fish plate, the soup is not served, the soup is in the pot.
Tips
1.Heat the pot and rub the ginger on the bottom of the pot so that it will not stick to the pot.
2.The fish needs to be cooked more to taste better.
3.Don’t rush to turn the pan when frying fish, otherwise it will easily turn over and become rotten.
4.This is only the taste of my family.If there are any differences, please forgive me.
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