Making healthy fried fish with Douchi at home

Making healthy fried fish with Douchi at home

Introduction:

"At present, it seems to be a fashion to eat grilled fish. In fact, I like it whether it's popular or not. Because the roast fish is so delicious, it makes people linger every time. Every time after eating, I still want to eat the next day, once for several weeks, at least twice a week. But I always have a worry that bothers me. I always want to control my favor for it. I always warn myself that I can't go any more. What I eat is not fish, but cooking oil. It's very unhealthy. And every time the waiter picks fish of the same size, they are all more than 2.5 Jin... It seems that the common fault of all grilled fish shops is that there is no way to monitor the weight and freshness of fish. Although two people can eat more than one fish, the head of fish should be less than 2.5 Jin. Moreover, the quality of the dish itself is covered up by the taste when grilling, so the freshness of fish can not be estimated. But what can we do? I can't resist the temptation. At last, I thought of a way. You don't let me go often. It's a big deal. I'll realize it at home. Sure enough, it tastes very similar and delicious. The only small difference is that I can't cook it at home, so I'll fry it. On the contrary, I'm eating it in a restaurant. They all roast it first and fry it at last. I'm just missing one step. Ha ha ~ I finally realized the "fried fish with Douchi" on my dinner table. My fried fish with Douchi is delicious and healthy. I hope you can stay away from the gutter oil. "

Production steps:

Step 1: preparation stage: < br > remove the scales, gills and viscera of grass carp and wash them. Attention: the black membrane in the belly of crucian carp needs to be removed, otherwise it will be very fishy.

Step 2: cut off the tail of the grass carp. Because the grass carp is relatively large, the pot in the family is not as big as that in the restaurant. In order to prevent sticking to the pot, make the fried fish look good.

Step 3: cut through the head and tail from the belly of grass carp, connect the back, and then flatten, as shown in Figure 3.

Step 4: tilt the grass carp at an angle of 45 degrees to make a knife on both sides, so as to make the fish fresh, beautiful and tasty.

Step 5: pickled fish: apply refined salt to grass carp at the flower knife to make the fish taste well.

Step 6: spread refined salt on the surface of grass carp, turn over the grass carp, evenly spread refined salt on the fish and marinate for 10 minutes, as shown in Figure 6.

Step 7: Douchi seasoning: add appropriate amount of sugar, cooking wine, five spice powder, cumin powder, pepper powder, oil consumption, soy sauce, soy sauce, refined salt and chicken essence into the bowl with Douchi. Mix well and set aside.

Step 8: cut scallion, kelp, lotus root and celery into small sections.

Step 9: cut ginger into small pieces and garlic in half, as shown in Figure 9.

Step 10: cooking stage: < br > heat the oil in a hot pan, and put the prepared scallion, parsley, ginger and garlic into it to make it fragrant.

Step 11: then, pour in the Douchi seasoning, stir fry the flavor, turn off the heat and set aside.

Step 12: wash the pan, heat the pan first, and then pour in the oil, so that the fish won't stick to the pan.

Step 13: when you see the smoke, put the back side of the fish in and fry it. After the fish is put in, don't move it. Let the fish fry for a while and then turn it over. Otherwise, the skin will fall off and affect the appearance.

Step 14: fry the back of the fish, then turn it over and fry the other side for one minute, as shown in Figure 14.

Step 15: after a minute, spread the kelp slices and lotus root slices around and above the grass carp, then pour in the Douchi seasoning which has just been fried together, spread it evenly on the top, cover the pot, and simmer for 3 minutes over medium heat.

Step 16: open the lid of the pot, gently move the bottom of the fish with a shovel, then pour the soup around the pot evenly on the fish, and then cover the pot to make it more delicious.

Step 17: finally, open the lid of the pot, sprinkle with black sesame / white sesame, cover the pot and simmer for about 1 minute.

Step 18: it's golden in color and full of fish flavor. The fish is tender and tender, and the soup is very fragrant. In addition, the side dishes are salty and fresh with fish flavor. It's very delicious.

Materials required:

Grass carp: one

Kelp: right amount

Lotus root: right amount

Celery: moderate

Douchi: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Sugar: right amount

Black Sesame: right amount

White Sesame: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Cumin powder: right amount

Pepper: right amount

Fuel consumption: moderate

Edible oil: right amount

Soy sauce: moderate

Old style: moderate

Refined salt: right amount

Chicken essence: appropriate amount

Note: fried fish with Douchi kills two birds with one stone: you can not only eat delicious fried fish with Douchi, but also use the soup of Douchi to mix rice. The taste can only be expressed in one sentence, that is, "only meaning can not be expressed in words". Only when you eat it, you will know what is human rice. It's extremely delicious. Ha ha ~ [warm tips of Jingchu]: 1. I personally think the fish is a little smaller 2. Don't put less cumin, or you won't get the taste of barbecue. 3. If you like spicy food, remember to add dry red pepper and dry Chinese prickly ash in the first step of cooking; 4. The vegetables in the side dishes can be matched according to your own preference, but I prefer kelp and lotus root, and there are fewer people in my family, so I put less; 5. Douchi is salty, so you should pay attention to the right amount when adding refined salt to avoid salt Too salty affect the taste; 6. Fried fish: pay attention to the hot pot hot oil, put the fish in the first do not move it, let the fish fry for a while, and then turn, otherwise the skin will fall, affect the appearance.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: salty and fresh