Grilled Kaji Fish
1.
Wash the fish and wipe dry with a knife on both sides of the fish body.
2.
Put about one or two oils in the pan, first moisten the bottom of the pan with the oil and heat it up, add the fish to 70% of the oil and start frying.
3.
Fry one side of the fish to golden brown, then turn the fish over and fry the other side.
4.
After frying on both sides, use a plate to set aside.
5.
Fry the star anise with the remaining oil in the pan.
6.
Fry the star anise and add it to Pixian hot sauce and stir-fry to get the red oil.
7.
Then add the diced fat and stir fry.
8.
Stir the fat diced meat to reveal the oil, then add green onion and ginger, stir fry until fragrant.
9.
Then add shiitake mushrooms and winter bamboo shoots and stir fry.
10.
Stir-fry the ingredients thoroughly and cook in the Shao wine.
11.
Then pour in about 20 grams of soy sauce and stir well.
12.
Finally, pour 30 grams of rice vinegar and stir well.
13.
Scoop in about 35 grams of sugar and stir well.
14.
Finally, adjust the taste with an appropriate amount of salt.
15.
Put the fish in the pot and add boiling water.
16.
The water is level with the fish.
17.
Then cover the pot and simmer for 40 minutes.
18.
In the process of cooking the fish, use a spoon to pour the soup on the fish body three to four times, during which the fish is turned over again.
19.
After the fish is cooked for 40 minutes, sprinkle a little MSG to collect the juice.
20.
Shovel out the fish with a plate when the soup has collected 70%.
21.
Shovel the fish out and put it on the plate.
22.
Pick out the green onion, ginger and star anise from the pot.
23.
Then bring the soup and ingredients in the pot to a boil again, add carrots and fry them until cooked.
24.
Finally, add the green pepper and stir fry for a few times.
25.
Then use a spoon to scoop out the soup and ingredients and pour it on the fish.
26.
You can serve it with a little embellishment. (Note: If there is green garlic sprinkled with some green garlic granules, it will taste better. If you don't have it, you can do it, haha!)
Tips:
The characteristics of this dish: the color and luster are bright and red, the aroma is thick and full, the whole fish is rotten and fragrant, the salty is fresh and sweet and slightly spicy, and it is good for drinking and eating!
Tips;
1. Cook the whole fish at home. Be sure to wipe dry the water before frying the fish to prevent splashing and hurting people.
2. As the amount of oil is small when frying fish, the oil temperature must be higher, otherwise the oil temperature will drop sharply and it will stick to the pan. The method of frying is as follows: Lift the fish tail and put the fish into the pot to push the fish tail back and forth to make the fish set as quickly as possible, and then let go and start frying.
3. It is advisable to cook the fish for a long time to make it soft and thoroughly tasty. When starting the fish from the pot, use a plate. According to this method, the soft and rotten fish will not be fragile. In order to be beautiful, the fish should always be kept intact.
This "dry-seared Jiaji fish" of the big stir-fry spoon is ready for friends' reference!
