Stewed Bream with Mushrooms
1.
Fish meat is very salt-absorbing. First, rub salt on both sides of the fish. Although you will add salt later, don't worry about it being too salty. If you are used to eating light, you will find it saltier. You can add rock sugar to adjust.
2.
Clean the bream, remove the scales, cut the belly, remove the gills and internal organs, and drain the water for later use. Use a flower knife before frying; a little salt has been applied so that the bream will not stick to the pan and will be easy to taste.
3.
Put the bream into the oil pan; the oil is 80% hot. When frying bream, you don’t put a lot of oil, so tilt the pan so that the bream slides to the side of the pan and try to soak all the bream in the oil. Fry one side completely; then fry the other side. Don't always turn the bream after frying. Don't rush to turn over the unfried bream, the fish will break.
4.
If you feel that there is more oil, you can scoop out some with a spoon, add the fish that has been fried before, and add cooking wine [or rice wine] to cook. The fish and oil are mixed together and simmered for a few seconds. The taste is particularly fragrant.
5.
Add a spoonful of light soy sauce. [The taste is very fresh and better]
6.
You don't need to put too much soy sauce, just paint it; if you don't like the color too dark, you can choose half a spoon.
7.
Add 2 cups of water, add enough water at a time, and stew the bream on a low heat. And the water must be clear of fish.
8.
After the big fire is boiled, it is changed to a small fire. Turn the bream halfway through the stew.
9.
Leave some base oil in the pot, add dried red pepper and ginger and stir fry until fragrant.
10.
Peppers, millet peppers and shiitake mushrooms all have the effect of removing fishy and flavoring. If you do not eat the spicy flavor, you can choose to buy bell peppers, which are non-spicy peppers. In order to increase the color and luster, it has certain help to promote appetite.
11.
Add a spoonful of salt. The bream has been salted beforehand, but the fish has a strong ability to absorb salt. If you add this spoonful of salt and feel salty, you can use rock sugar or white sugar to remedy it. Those with heavy flavors should not feel salty.
12.
Rock sugar is only used to lift the umami taste, if it is not too salty, you can also leave the rock sugar [white sugar].
13.
Add a spoonful of pepper. Burning fish with pepper can remove the fishy smell and increase the taste.
14.
Put the stewed bream into the simmered sauce and simmer for 2 minutes to let the flavor fully penetrate into the bream.
15.
Cook until the soup is gathered up, sprinkle with green onions, and simmer for a while. This mushroom stewed bream with mushrooms does not need to add chicken essence and MSG, the meat is very delicious! how about it? Don't give it a try, please mention it if you have any questions! Just leave it in the comments, I will answer when I see it~~~
Tips:
[Selling cute lemon 7] Warm reminder: Don't always turn it after frying.
[Selling cute lemon 7] Warm reminder: If you think it is salty, white sugar or rock sugar is a good preparation.
[Selling cute lemon 7] Warm reminder: Before frying, use a knife and wipe a little salt; this way the bream will not stick to the pan and will be easy to taste.
