Braised fish in oil

Method of roasting fish in oil:

Raw materials for stewing fish in oil:

Xiaonenzi fish 500g, xiaohongjiao 15g, garlic 15g, perilla leaf 5g, peanut oil 150g, cooking wine 25g, refined salt 5g, monosodium glutamate 1g, soy sauce 10g, vinegar 10g, scallion 10g, ginger 10g, miscellaneous bone soup 100g, sesame oil 15g.

The procedure of roasting fish in oil is as follows:

1. Use a knife to dig out the gills of the young fish, remove the internal organs, wash them, drain the water, bake them in a frying pan, and take them out when they are golden on both sides. Cut flowers with scallion. Cut the leaves of red pepper, ginger, garlic and perilla. Soy sauce, vinegar, monosodium glutamate, miscellaneous bone soup, cooking wine, scallion and sesame oil mixed into juice.

2. Put peanut oil in the frying pan over a high heat, heat it to 80% heat, fry the fish over a low heat, quickly move it over a low heat and fry it until crisp. Add red pepper, ginger, garlic and perilla leaves, stir fry with refined salt for a few times, then pour in the mixed juice, simmer it soft, collect the dried juice, and serve on a plate.

Characteristics of roasted fish in oil

Hunan is rich in aquatic resources due to its dense river network, vertical and horizontal branches, numerous ponds and open ditches. Especially in the vast rural areas, people go out early and return late to catch fish and shrimps. They are used to it and have fun. Therefore, people often eat fish and shrimps. Braised fish with oil is one of them. It is a traditional folk dish in Hunan Province. It is now popular in hotels and restaurants. Fire baked fish is a kind of small fish baked in iron pot. The finished product is yellow in color, soft in texture and spicy in taste. It can be eaten with bones, crispy in soft and unique flavor. In particular, the stewed fish cooked by Tan Tiansan, the first-class chef of Changsha Hotel, is appetizing and has a long aftertaste.

Braised fish in oil

Braised fish is a dish, the main ingredient is small tender fish.

raw material

[main ingredient] 500g xiaonenzi fish.

[ingredients] 15g capsicum, 15g garlic, 5g perilla leaf.

[seasoning] 150g peanut oil, 25g cooking wine, 5g refined salt, 1g monosodium glutamate, 10g soy sauce, 10g vinegar, 10g scallion, 10g ginger, 100g zagu soup and 15g sesame oil.

Making method

1. Use a knife to dig out the gills of the young fish, remove the internal organs, wash them, drain the water, bake them in a frying pan, and take them out when they are golden on both sides. Cut flowers with scallion. Cut the leaves of red pepper, ginger, garlic and perilla. Soy sauce, vinegar, monosodium glutamate, miscellaneous bone soup, cooking wine, scallion and sesame oil mixed into juice.

2. Put peanut oil in the frying pan over a high heat, heat it to 80% heat, fry the fish over a low heat, quickly move it over a low heat and fry it until crisp. Add red pepper, ginger, garlic and perilla leaves, stir fry with refined salt for a few times, then pour in the mixed juice, simmer it soft, collect the dried juice, and serve on a plate.

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