Braised Ang Prickly Fish
by Yu Xiao 2
Favorite
Difficulty
Easy
Time
20m
Serving
2
I have a few friends who cook fish very well. He is called Xiaochujian on Weibo. Yinjia is an orthodox Chinese cooking master. I am really happy to have such a good friend, because I can always learn from it. , Let me gradually deepen the value of cooking experience, and make food suitable for the family and folk.
He recently published a book about making fish. After a while, I will help to do an offline signing. In addition, I will invite Shuai Chujian to perform live. He currently runs four restaurants and it is rare for him to cook. Maybe it was dragged down by me. Before doing the event, I will announce the time, location, and some activities that will be signed and forwarded on Slow Life Weibo. You must forward it strongly. Of course, Shanghai foodies are even more blessed. They can taste delicious fish and have the opportunity to get Xiaojian's autographed books and group photos in person.
This kind of fish in Shanghai is called Ang Prickly Fish, and the name is different in many places. This is the difference in local culture is also experienced in the cuisine. Otherwise, how can there be so many cuisines, because many ingredients are different, it is the so-called one side water and soil culture. One party.
Some people think that making angkor fish has a heavy soil taste. It is indeed the case. If it is not done well, the soil tastes very heavy. How to solve this problem? As a folk delicacy, I can tell everyone a good way. Ginger is indispensable, and I use Huadiao wine. Maybe everyone usually puts them. If you drop two drops of red vinegar, braise together and then collect the juice. The taste will not taste sour, and the earthy taste will be relieved. Of course, it is in all the accessories. The harmony is just the finishing touch, so the process of making fish: frying-ginger-rice wine-soy sauce-vinegar-sugar-slow fire stew-high fire to harvest the juice.
I did not add water to this dish, because the rice wine has water but the taste of the wine will evaporate as the stew, and the fish itself also has water, so the low fire stew is very important, so that the taste will slowly enter. In the end, the rich fish juice does not need to thicken, so I never like to put fresh fish in a pot of water with so many spices. That is not my style, and I can't taste the umami taste of the fish itself. "
He recently published a book about making fish. After a while, I will help to do an offline signing. In addition, I will invite Shuai Chujian to perform live. He currently runs four restaurants and it is rare for him to cook. Maybe it was dragged down by me. Before doing the event, I will announce the time, location, and some activities that will be signed and forwarded on Slow Life Weibo. You must forward it strongly. Of course, Shanghai foodies are even more blessed. They can taste delicious fish and have the opportunity to get Xiaojian's autographed books and group photos in person.
This kind of fish in Shanghai is called Ang Prickly Fish, and the name is different in many places. This is the difference in local culture is also experienced in the cuisine. Otherwise, how can there be so many cuisines, because many ingredients are different, it is the so-called one side water and soil culture. One party.
Some people think that making angkor fish has a heavy soil taste. It is indeed the case. If it is not done well, the soil tastes very heavy. How to solve this problem? As a folk delicacy, I can tell everyone a good way. Ginger is indispensable, and I use Huadiao wine. Maybe everyone usually puts them. If you drop two drops of red vinegar, braise together and then collect the juice. The taste will not taste sour, and the earthy taste will be relieved. Of course, it is in all the accessories. The harmony is just the finishing touch, so the process of making fish: frying-ginger-rice wine-soy sauce-vinegar-sugar-slow fire stew-high fire to harvest the juice.
I did not add water to this dish, because the rice wine has water but the taste of the wine will evaporate as the stew, and the fish itself also has water, so the low fire stew is very important, so that the taste will slowly enter. In the end, the rich fish juice does not need to thicken, so I never like to put fresh fish in a pot of water with so many spices. That is not my style, and I can't taste the umami taste of the fish itself. "
