Braised Tile Fish
1.
Prepare ingredients: 4 catties of big carp, remove the head and tail, leaving only a plate of fish fillets, garlic, green onions, tomato sauce, yellow sauce, ginger
2.
The first way to get rid of carp's fishy: the carp's black back is especially fishy, sprinkle a little salt on the surface, scrape it with a knife to remove the black film
3.
The second method of removing fishy carp: Make a deep knife at a distance of one centimeter from the head of the fish to the fish bone, and then pat the body of the fish with your hands, revealing a small white spot in the middle of the red meat of the fish. After stretching it out Fishy line
4.
The fishy line is the same length as the fish body, and there are fishy lines on both sides of the fish body. Remove the big bones of the fish: first cut the back of the fish
5.
Then slice the fish separately
6.
Then remove the big fish bones on the inside of the fish.
7.
Cut off the small fish bones of the fish body: On the back of the fish body, cut a deep knife every half a centimeter to cut off the fine thorns hidden in the fish flesh. After frying, the fish bones become brittle and no longer pierce people.
8.
Marinating: Dry the water from the fish body
9.
Sprinkle a little cooking wine, salt, pepper and marinate for 30 minutes, and control to dry, fry: dry the fish body, pat a little flour
10.
Put vegetable oil in the pot, fry the fish pieces to golden brown on both sides, sauté star anise, pepper, green onion, ginger and garlic in the pot.
11.
Add the fish fillets, pour in flat water, add 10 grams of cooking wine, 30 grams of tomato sauce, 15 grams of yellow sauce, 15 grams of soy sauce, 5 grams of chicken essence, appropriate amount of salt, and simmer for 15 minutes.
