Braised fish with pine nuts

Overview

How to cook Braised fish with pine nuts at home

Tags

• hot dishes
• cantonese cuisine
• spring recipes
• lunch
• chicken essence
• doubanjiang
• erguotou wine
• ginger powder
• millet pepper
• old soy sauce
• shredded ginger
• white sugar
• chopped green onion
• grass carp
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 After knocking a grass carp unconscious with a knife, use the back of the knife to scrape off the scales, remove the gills, break open the fish belly, remove the internal organs, be careful not to break the fish gall, remove the back of the fins, cut off the head, slice off the fish meat without breaking it into pieces, turn the fish over, slice off the fish meat without breaking into pieces, cut off the fish bones, scrape off the black membrane, shave off the fish bones, chop the fish bones and fish bones into pieces, and put them on a plate for later use. Shape the fish tail with a knife.

   

2. 2 Use a slanted knife at a 45-degree angle to cut the fish in a straight line all the way to the tail. Turn it over so that it is at a 90-degree angle with the last cut. Cut the fish meat in a straight line with an angled knife at a 45-degree angle. Take it out after beating.

   

3. 3 Dampen the water with a towel, sprinkle with appropriate amount of salt, and marinate for 15 minutes. Break off the fish's jaw, remove the fish's teeth, wash and sprinkle with appropriate amount of salt, and marinate for 15 minutes.

   

4. 4 Heat the pot and remove the oil, sprinkle an appropriate amount of salt on the bottom of the pot, fry the fish bones and fish bones, stir-fry the fish bones and fish bones, then pour in an appropriate amount of Erguotou wine, simmer for 5 seconds, stir-fry the fish bones and fish bones thoroughly, then add shredded ginger and stir-fry evenly, then add an appropriate amount of water, simmer over high heat until the soup is thick and white, pour out and filter out the fish residue, and set aside the fish soup.

   

5. 5 Apply cornstarch evenly to the fish skin and fish meat, including to the seams of the fish, shake off excess cornstarch and set aside. Apply cornstarch evenly to the fish head and chin. Heat the oil to a high temperature, hold the head and tail of the fish, and put the fish skin side up into the oil pan. After the fish is set, turn the fish over, then add the fish head and chin. After the fish is fried hard, take the fish out, heat the oil to high temperature again, fry the fish until golden brown, take it out, and place the fish on a plate to shape.

   

6. 6 Leave the base oil in the pot, add millet pepper rings, minced garlic, minced ginger and bean paste, stir-fry over low heat until fragrant, then pour in the fish soup, add an appropriate amount of salt, white pepper, white sugar and dark soy sauce, then add an appropriate amount of chicken essence and cornstarch water to make a gravy of appropriate concentration. Pour the gravy on the fish and sprinkle with chopped green onion. It is delicious.

   

7. 7 Finished product pictures