Speaking of the word "braised", northerners fry sugar into red, which is called "braised". Southerners add chili sauce to turn red, also known as "braised". I don't need to stir fry sugar or add chili sauce, which is also called "braised".
I'm from Sichuan. I don't like sea fish. I only like freshwater fish. When I came to work in Beijing, I was close to the seaside and had to eat sea fish, sea shrimp and sea crab. We really don't like the fishy smell of sea fish.
The company often sends sea fish, and it's a pity to throw them away. I also try to use the method of Sichuan people to make fish. The fishy smell is a little lighter, but it still has fishy smell.
I found that the braised sea fish made in the canteen of the company was delicious without the fishy smell of sea fish. I asked the chef. When I got home, I did it according to the way the chef told me. I've done braised flounder and yellow croaker. Today I'm doing braised plate fish to share with you.
1.Wash the fish, cut it into sections and wrap it with flour. Note: never add egg white, otherwise it will smell fishy.
2.Preparation accessories: sliced onion, ginger and garlic, star anise and dried pepper.
3.Seasoning juice: raw soy sauce and vinegar, the ratio is 2:1. Add a little sugar, salt and an appropriate amount of water.
4.Fry the fish over low heat until both sides are golden and put them into the plat.
5.Stir fry the excipients until you smell the fragrance.
6.Add fried fish, pour sauce, boil, add baijiu. Cover the pot again and stew over medium heat until the juice is collected, about 18 minutes. Finally, out of the pot, sprinkle with shallots.
The sea fish produced in this way is very delicious and has no fishy smell. Interested friends can try it.