How to stew mandarin fish?

Skills of cooking sweet mandarin fish.

① fresh fish

In many people's minds, the requirements for cooked fish are not too high. Indeed, many hotels also cook stale fish, because the fish they make are generally heavy in taste and covered with Chili, bean paste and condiments. As long as the fish doesn't stink, most people can't eat it fresh, because it will be covered with spices, so it is better to cook dried osmanthus fish.

This is actually a wrong idea. You know, fish tastes delicious. Although the way of burning will hide the umami flavor, it still exists, and there is no seasoning to bring it out. If you are experienced, you can eat fresh fish in one bite. Osmanthus fragrans has a special smell, but this smell is not rotten, but fresh, only fresh fish flavor will not.

② deodorization treatment.

Siniperca chuatsi is a difficult fish to handle, because the scales are thin and dense, and the gills are prickly, so it is difficult to pull them out. The fin on the back of the key also has thorns and is poisonous. Inadvertently, it will not only hurt, but also swell, so mandarin fish is difficult to handle.

1. Knock out the mandarin fish with a knife before killing it, and then slaughter it, otherwise the fish will jump up and be easily stung by fins. Knock hard, or it will jump when you kill it. )

2. Generally speaking, to kill fish is to scale first, and then gut it. However, a more professional killing method of mandarin fish is to insert two chopsticks from the fish's mouth and take out the internal organs from the fish's stomach. The method is to scale first, then insert two strong chopsticks into the sides of the fish belly from the mouth, and then twist the chopsticks hard. When you feel no resistance to wringing, you can just pull them out. At this time, the internal organs and gills of the fish will be pulled out, and cleaning will be better. It takes a lot of strength when you just twist it, so use strong chopsticks to prevent it from breaking.

3. After the fish is treated, you can break the belly of the fish and then wash the remaining blood and internal organs. Fish viscera and blood are the main sources of fishy smell, so it is necessary to clean up the black membrane, gills, viscera and water in the abdomen to reduce the source of fishy smell.

③ Pickled osmanthus fish

If it's a general braise in soy sauce or dry roast, just give some cooking wine and pickled peppers, ginger and scallions. However, the pickling of stinky fish is a bit complicated. Usually, delicious food with unique flavor must be carefully prepared. No pains, no delicious feedback.

1. After killing the fish, cut the fish open from the back, clean the blood inside, then insert a flower knife on the thick meat and dry the water. When playing with a flower knife, the knife should be flat, deep and continuous, so as to facilitate the taste. )

2. Pour a proper amount of stinky fermented bean curd into a basin, crush it with a spoon, stir it evenly, then put the changed mandarin fish into the stinky fermented bean curd, evenly wrap it with a layer of stinky fermented bean curd, and finally put it into a food bag to remove excess air and tie the mouth. (Be sure to use stinky fermented bean curd, which is also the source of odor. You can also pickle salt, pepper and ginger slices and let them ferment naturally to give off a bad smell.

3. Put the bagged osmanthus fish in a cool and ventilated place, press a heavy object on it, marinate for 24 hours before firing. (Pressing heavy objects can make the fish more compact, which is also the reason why the dried osmanthus fish made by the hotel has a strong fragrance and the fish is sliced. Generally, the curing time is more than 6 hours, and the longer the time, the better. )

(4) cooking.

This step is also the last step in cooking fish, and it is also the key to unattractive taste and dishes. When cooking other cooked fish, it is usually over-fried, but it is best not to fry mandarin fish. As we all know, fried fish tastes better than fried fish, and mandarin fish is a good ingredient, so good ingredients are a good cooking method, so mandarin fish should be fried instead of fried.

1. Boil the oil in the pan, heat the pan, and pour out the oil. Repeat this for three times to ensure that the fried fish does not stick to the pan. (This step is mainly to boil the pot. When the pan is cooked, the fried fish will not stick to the pan, and the damage will affect the appearance. )

2. After the pot is cooked, add the pickled mandarin fish, fry it slowly on low heat until both sides are brown, and pour it out for later use. Don't move the fish as soon as it's in the pot, or it's easy to break and rot. Don't move until it is fixed.

3. Put the head into the pot, stir-fry the auxiliary materials, then add a proper amount of water, put the fried fish in it, season and bake for about 10 minute. (Leave the soup thick after stewing, dry the soup with a straight torch, and pour a little red oil before cooking. )

The above are the basic steps and key points of burning mandarin fish. In fact, burning mandarin fish is similar to burning other fish, both of which are burning methods. As long as you master these cooking methods, it is not difficult to cook delicious fish.