Is this fish steamed or stewed? Delicious or braised?

Is steamed fish delicious? Or braised fish is delicious? You will know after reading it!

How to make the fish delicious, steamed or braised? Like Guangdong, many people prefer steaming. In Guangdong, eating pomfret is more common, and there are no small thorns. Then buy a fresh fish fillet in the market. Put it on the shelf and steam it. It doesn't need to be cooked well. Just insert chopsticks and you can take the fish out. Then pour an appropriate amount of oil into the pot and heat it to medium heat. When the oil starts to smoke, stir-fry the prepared ginger and onion in the oil for half a minute. Finally, put the fried ginger onion on the fish belly and pour the seafood soy sauce on it, and you're done. This practice is not greasy every day. Haha, my mouth is watering.

Look at your own taste and the influence of your family. The fish in my family are basically braised in brown sauce and rarely steamed. Maybe it's because I'm used to it, or maybe it's because of my own taste. Once my parents cook steamed vegetables, I hardly eat them. I'm not used to it, but I don't feel as good as braised pork. Besides, it seems that my parents don't particularly like steamed fish, do they? They are delicious, but I just like braised pork, so it depends on my own taste. In addition: I think this braised steamed dish will be delicious as long as the chef is good at cooking, and if there is no special hobby. I thought the same thing.

I have a great sense of accomplishment in cooking fish recently, and I want to show my fish stew process. So far, I have stewed fish for three times, and this method can definitely make Xiaobai an expert in stewed fish. First of all, buy fish, try to buy fish with fewer spines, buy croaker and luofei fish (satisfactory, only main spines, almost no mucro), the size is moderate, enough for 1-3 people. Try to buy fresh water fish that are lively and delicious (as for killing, my heart is full of self-blame. If there is no sale, there will be no killing, so don't blame me for the fish). The second step is to deal with the fish. The most troublesome thing is to clean the contents of the fish belly and remove the gills (gills are like human lungs) and scales (try to get the fish seller to help me remove the scales, but I bought them cheaply and didn't remove the scales, so I had to.

The third step, cut the fish with an oblique knife, marinate it with cooking wine and salt, and preferably put it in the refrigerator for half an hour or 40 minutes. Step 4, pour the fried fish and fry the fish on both sides (3 minutes on each side). I usually fry it for a while, once it's shaped and once it's turned. Step 5, then, add ginger, onion, garlic, pepper and star anise. Add less cooking wine, light soy sauce (2 tablespoons) and vinegar (3 tablespoons), add less rock sugar and water (just over half of the fish) and simmer for 20 minutes. You can open the lid in the middle and pour the soup on the fish several times to taste it. Finally, collect the juice. Perfect plate, plate the whole fish directly (note that the fish is brittle).

I forgot to take pictures after eating fish. Anyway, there is no leftovers, and they will always be recognized. I am proud that the attached pictures on the Internet are not as appetizing as I did. Trust me, it's simple. It will be in a small white city. Also, I like the fish cake made by my mother. This kind of fish cake is different from the fish cake imagined by ordinary people and does not destroy the structure of the fish itself. There is no flour or anything like that. Arowana should be about a catty. This kind of fish, with many small spines, is not suitable for stewing soup or cooking, but its meat is tender and tender, and it has a special taste when eaten with stuffing. Pan-fried arowana: first cut the fish from the middle of the abdomen, then beat the fish with the back of the knife constantly, and then take out the fish spine.

Remove the middle fishbone and pat the fish with the back of the knife. After this shot, it will be very flat and spread out in a large area. Then chop pork belly, chopped green onion, celery, horseshoe and so on. (This stuffing can be adjusted according to personal preference), and add some salt, soy sauce and peanut oil. Wrap it in the belly of a fish and roll it up. Put oil in the pot to burn the meat, fry the fish cake in the pot and add some water to boil it.

Don't use too much water, just heat until the juice is collected. All right, it's out of the pot. Sprinkle with chopped green onion. Delicious stuffing, mixed with fresh and rich fish, I think it is the taste of happiness. It should be the best fish cake in the world. I miss this dish cooked by my mother and I will learn to cook it for my baby in the future.