炸菜北菇炆鯪魚腩 Sliced Mustard Tuber & Mushroom Braise Mud Carp (Eng. Subtitle)

炸菜北菇炆鯪魚腩 Sliced Mustard Tuber & Mushroom Braise Mud Carp (Eng. Subtitle)


Today I am going to cook sliced mustard tuber & mushroom braise mud carp four fresh mud carp bellies they were swimming brought from fish monger at the local market and they prepared four bellies for me some bean curd puffs several pieces of mushroom, I will cut thin strips later and then it is a pack of mustard tuber this mustard tuber is a nice one it is well packed and seasoned sliced already it is much more convenient than buying unpacked one from shops at market the unpacked one from shop has to be washed, soaked into water and sliced into pieces this packed one is well prepared and ready to use just unpack and you can use it can be used for steaming fish, this time I use it to braise fish of course we need to wash the fish and it is not too complicated to wash them it comes with intestine it is up to you whether you want to keep it or not dump it if you don’t want to keep if you want to keep it fry it until crispy, it is quite tasty I will keep it, so I will wash it with water for the body, I will wash it see if there is any scale or not should be a few scale left, fish monger has removed them very well then clean the cavity this is swim bladder and it is tasty for the rest clean them well, remove those black colour stuff see whether there is any reddish part remove it if there is any it is not difficult to wash it the gill has been removed clearly by fish monger that’s it wipe each one well like it it is important to dry the body including inside the cavity dry the water inside dry and wipe away the water thoroughly it would remove the fishy taste the water attached on the fish is the source of fishy taste all four fishes have been washed and dried well the next step is simply to put some salt some black pepper and then make sure each side are touched and then the next step is the pan fry them fry them until crispy fry them first then braise later heat up a wok then add some oil oil is hot, then put fish into it to fry until crispy it is quite big, so I will fry two by two slowly don’t temper it at least fry them for 4 to 5 minutes put some ginger while pan frying ginger help to remove fishy taste it is simple to know when it is ready to turn shake it if they move it is not sticky to the wok it can be turned turn it and fry the other side not that easy never mind,, it’s ok the same don’t temper them after frying for another 5 to 6 minutes let me see they move, good see how it goes fry them for around 5 to 6 minutes after another 4 to 5 minutes, I think it is about ok smell so good looks good so crispy fry them until golden brown then should be ok to cook this dish, other than mustard tuber I will add shallot coriander, spring onion as mentioned before, mushroom and also red chili, just a little bit wash the coriander and then chop into pieces just like this for spring onion also chop into pieces it is approximately dump the yellow one approximately this length just like this for chopping shallot firstly, chop into half and then peel the skin dump the tip part and then dump the root part for the red chili I will, oh, it is a bit dried but ok I will take some thin strips so I cut here to open it remove the seeds because they are very hot then chop a little bit out just thin strips are ok that’s it I need some ginger I will prepare the ginger like this take away the skin see, that is how I chopped the ginger it’s ok then prepare mushroom going to simply chop them into thin strips just like that to chop the mushroom into thin strips to braise the fish first of all, to heat up a wok then add oil then add shallot stir fry them and then mushroom stir fry them smell so good smell is so good when stir fry mushroom add the ginger and then add mustard tuber put all in smell so good and then bean curd puffs and then put the fish in add a little bit chicken stock and then can season it add a little bit Chinese Yellow Wine (Shao Hsing Hua Tiao Chiew) a little bit of soy sauce a little bit of oyster sauce a little bit of salt and then cover it let see how it goes taste it very delicious very good basically it is done braised it for about 5 to 10 minutes is enough because the fish has been fried and then before transferring to a plate add spring and coriander cover it for less than 1 minutes it can be served ok, turn off the heat ready and that’s it transfer to a plate then can be served on table so nice see, this is the dish it is ready for serving this sliced mustard tuber & mushroom braise mud carp is done

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