[How to make frozen cod?

】 _How to do_How to do

[How to make frozen cod?
】 _How to do_How to do

One kind of blue-white fish is still very common in life. This kind of fish is cod. It mainly lives in Sichuan and belongs to a class of freshwater fish.

Its meat tastes very tender and smooth, and its oil quality is opposite to each other, so it has become a “Jiangzhong treasure”.

Snow fish are stored in many homes, but are frozen.

So, how do frozen seabass cook well?

Ingredients 2 cod, 30 peppercorns, 2 star anise, 1 small piece of cinnamon, 5 tablespoons of dried starch (75g), 100ml of water, 1 tablespoon of cooking wine (15ml), 3 tablespoons of braised soy sauce (45ml), 1 tablespoon of raw soy sauce (15ml), 400ml boiling water, 1/4 teaspoon of salt (1g) Method 1) Take the cod out of the freezer 2 hours in advance, and thaw naturally at room temperature. Do not thaw in water, especially in boiling water.
2) Rinse the thawed cod with water and remove the scales. After draining, use a kitchen towel to absorb the surface moisture.

3) Put the dried starch into the bowl, add water and stir well to become a very thick water starch.

Drain the fish into a bowl and cover both sides with a layer of water starch.

4) Pour oil into the pan and heat on high heat. When the oil is 80% hot, add fish steaks, fry on both sides until the fish is discolored, add peppercorns, stir-fry the star anise in the oil, and cook the cooking wine.

5) Pour braised soy sauce, then pour boiling water over the surface of the fish, stir well and bring to a boil over high heat, cover with a medium heat and cover for 7 minutes.

6): Crush, mix with salt, stir to high heat, and thicken the soup.

The practice of spicy seabass is to clean the seabass, and the black skin inside is to be cleaned. Cut into 2 cm segments. The water starch is soaked. The starch is too much, and the thick one is thick.It ‘s best to put the white paste in the fish and drip it a little bit. Prepare a large bowl and pour in vinegar. If it is rice vinegar, add about one bowl, add as much sugar as half of the vinegar, and add an appropriate amount of salt.Monosodium glutamate, ketchup, stir well, then add a small amount of chili noodles, garlic slices, and also in a bowl of juice, taste, sour and sweet taste.

Heat the oil in the pan. When the 60% is hot, fry the snow fish pieces one by one, and fry them to golden color after shaping. When the oil is mature, remove and wait until the 80% or 90% heat, then pour in the fry again, until the color is golden and crispy.When there is a crackling sound with a spoon, remove the pan and keep the bottom oil. Pour the bowl of sauce into the pan and bring it to a boil. Pour in the fried fish pieces and hang the soup well.

Also, don’t make too much soup. If you make a plate of seabass, a large bowl of juice is enough, and the time for frying must be short, otherwise the crispy shell of the fish pieces will be softened.

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