[How to do three fishes]_How to do_How to do
In life, many people like to eat three-scale squid, because compared to other fish, the texture of the three-scale squid is better, and the three-scale squid is more convenient to clean. During the production process, addWhen seasoning, you must master the amount. You can roll the oil before making the fish, then steam it and pour the juice. Here are three methods of squid.
Ingredients: three scales, one raw soy sauce, the right amount of cooking wine, the right amount of vinegar, the right amount of vegetable oil, the right amount of sugar. Steps: 1.
Three scale fishes go to the internal organs, fish gills, scales, and wash them 2.
Scallion slices, ginger slices, garlic slices 3.
Heat the pan, add an appropriate amount of vegetable oil, heat the oil, add fish, and fry both sides until golden 4.
Add peppercorn and star anise.
Add onion ginger garlic and sauté.
Add the right amount of cooking wine 7.
Add the right amount of vinegar 8.
Add the right amount of soy sauce 9.
Add the right amount of sugar 10.
Boil for a few minutes, then turn the fish over and cook for a few more minutes.
Add an appropriate amount of warm water, not over three scales, add a small amount of salt, and boil over high heat.
Drain the water and the soup is thick13.
Small fire harvest juice off fire 14.
Serving three-scale scale carp in braised dish. One ingredient: 1 scale of about 1 catty, half of garlic smashed, 1 bowl of boiling water, ginger, spring onion, aniseed, and shallots.
Seasoning: half a can of beer, salt, vegetable oil, braised soy sauce, cooking wine, soy sauce.
Preparation: Take a little soy sauce and an appropriate amount of cooking wine and mix well. Spread evenly on the inside and outside of the fish and marinate for more than 10 minutes.
The actual steps: 1. Heat the vegetable oil in a wok, put the green onions, stir-fry the aniseed and garlic cloves over low heat.
2. Put the marinated fish into the pot, then add braised soy sauce, beer and boiling water. After boiling, simmer for 30 minutes, then add salt, and collect the juice out of the pot.
Little experience: when making braised fish, the last sprinkle of garlic leaves will immediately come out.