The dried fish I cooked by myself is not delicious. Why?

Use lard. Dry-cooked fish, everyone should only know that dry-cooked fish is a famous Sichuan dish. In fact, there is also a kind of dry grilled fish called dry roasted pomfret in Shandong cuisine, which is also a classic dish in Shandong cuisine. It can become a famous dish of two major cuisines, and the charm of dried fish can also be seen. Dry-cooked fish tastes sweet and sour, slightly spicy, ruddy and shiny, and the soup is thick and wrapped in fish. At that time, our hotel could sell hundreds of plates of dried fish a day, and I was responsible for oiling the dried fish every day. Therefore, I know the process of making dried fish like the back of my hand.

Turn the heat down and simmer. When the soup is dry, shake the pot more to avoid the fish skin sticking to the pot. When the soup thickens, the fish will be taken out of the pot and put on the plate. Dry-roasted fish is one of the classics of Sichuan style fish. We call it dry-roasted fish, but we don't burn it on the fire, but because the soup of dry-roasted fish naturally dries up, so we call it dry-roasted fish. The cooking process of dry-cooked fish does not add starch to thicken, which is also a signature operation different from braised fish and tofu fish.

Whether it is a table or a banquet, fish is indispensable. There are many ways to cook fish. However, there is an indispensable ingredient for cooking dry-cooked fish, that is, pork belly. The oil fried with it can make fish taste more delicious. Today, I will share with you the practice of dried fish. Dry-cooked fish is a common way of cooking fish in Sichuan. The basic practice is similar to that of braised fish, but the difference is that braised fish pays attention to fresh fragrance, while dried fish pays attention to dry fragrance. Add tomato sauce, add sugar and a little salt, cook for a while, add fish, stew for a few minutes on low heat, collect the juice on high heat, leave some, put it on a plate, and pour the remaining juice on the fish.

When the soup thickens, take out the fish and put it on a plate, then add a few drops of vinegar to the remaining gravy in the pot, turn it over and boil it, then pour the gravy on the fish and sprinkle the remaining chopped green onion. Use Donggu soy sauce, vinegar and cooking wine. Pour into the spoon and spray the pan. (This step is more important, mainly to remove the fishy smell of fish. And the taste of raw materials will not be the taste after cooking fish).