A common practice of raw cod

Cooked cod Meat is flaky, snowy, delicate and tender, with a light, long-standing aroma.

Raw hobby is a cooking method of Cantonese cuisine, using a large number of onions ginger garlic with fried tape method to let the ingredients mature. Pay attention to the original taste of the dishes, the whole cooking process without a drop of water, completely rely on the raw material itself moisture and sauce will be cooked raw materials, so that the finished product fresh and delicate, slightly charred.

It’s a hobby, not 100%, it’s usually said to be authentic. I didn’t use raw juice and raw special oil, because I don’t want to have heavy seasoning to mask the cod’s own unique taste, so simple cooking has been fragrant off the nose. There is also no high temperature-resistant casserole, but be sure to make the whole one to better ensure the deliciousness of the dish.

Material: Cod 600g, ginger 25g, garlic 1, green pepper and green pepper 1 each

The practice of raw cod

1. Take 600g cod, clean it, and prepare a piece of ginger, garlic 1, green pepper 1, and small green pepper 1 (forgot to put on the shot).

2. Ginger sliced, garlic patted peeled, green peppers cut, small green peppers cut in half.

Note: Green peppers are not spicy, but small green peppers are particularly spicy, so distinguish.

3. Pour some oil in the pan, about 20 grams, when the oil is warm, first under the ginger flakes to fry the fragrance; Then fry the garlic and green peppers.

4. Place the fish’s skin face down on top of the ginger, garlic and peppers and fry over a medium-high medium medium-fire for about 1 minute.

5. Then sprinkle some salt, black pepper, spray some wine (rice wine, yellow wine, white grape wine are all 10 can), cover the pan in a hot 3-5 minutes.

6. At this time the fish basically no blood silk, the green pepper sprinkled, sprinkled with some raw pumping, cover the pot for another 1-2 minutes, the fish slightly separated from the pot. At this time the fish is not only cooked, but also the freshest.

Note: If the fish is not a little separated, it is not ripe, the separation is too old.

Tips

1. Keep the fire in the whole process this is the most critical.

2. This method of burning requires a higher freshness of the fish, as there is no heavy seasoning to mask the unsalted elements.

Fresh fish bought from the market should be fresh in the fridge in time until it is taken out before cooking.

If you can’t eat it all at once, keep the rest in the fridge freezer.