How to make fish fillets tender and delicious? Remember these 3 tips, it is tender and elastic, delicious and not broken
鱼片怎么做嫩滑好吃又弹性，还不碎呢？
If you want to do the above points, you must first use fresh fish to make it, and the key 3 tips are that it has a lot to do with the thin thickness, sizing, and heat of the fish fillet, so let's take a look at how to make it.
一、选用新鲜的鱼
Fresh ingredients can make delicious dishes, so when we usually buy some fish for cooking, it is best to choose fresher, so that its taste and nutritional value will be higher. Here are some ways to pick fish.
1. Touch the fish. The fresh ones are relatively elastic, and the scales are complete, shiny, and not easy to fall off. Stale fish are softer, dull in color, and scales tend to fall off.
2. Smell the smell. Fresh fish, although it has a fishy smell, will not have a pungent taste. Stale fish will have a fishy smell.
3. Look at the fisheye. The eyes of fresh fish are transparent, slightly convex, and distinctly colored. If it is a stale fish eyeball, the pupil is concave and the color is cloudy.
4. Look at the gills. The gills of fresh fish are red or reddish. If the gills turn dark gray or grayish-purple, the fish is not fresh.
二、片制鱼片
片制鱼片厚度是有讲究的。 After the fish is cleaned, the fillet is filleted, and the thickness of the fillet is about 2 mm, which is the most appropriate, so as to ensure that the fillet is more tender. It should not be difficult to tilt the knife at a 30-degree angle when making fish fillets, many friends are afraid of broken fish fillets, so they cut the fish fillets very thickly, which is not right, in fact, the fish fillets are too thick and the taste of cooking is not smooth enough. If our knife skills are not very good, we can control the thickness of the fillet to 3-4 mm.
三、处理上浆
1. Salted. After the fish fillet is ready, add cooking wine and salt, grasp and mix evenly and marinate for about 5 minutes, the amount of salt can be more, and rinse it after the time. The effect of salting here is that the salt can sterilize and remove the smell on the one hand, and make the fillet stronger on the other hand.
2. Wash the fillet. After salting until the time has passed, rinse it several times with clean water until the water in which the fish is washed is clear and the fillets look particularly translucent, and then drain the fillets of the fish. This step can wash away the blood in the fish fillet, achieve the purpose of removing the fish, and the cooked fish fillet is crystal clear.
3. Sizing. When sizing, be sure to control or squeeze the water on the fish fillets to prevent sizing. Then put an appropriate amount of salt and cooking wine into the fish fillet, slowly pour in an appropriate amount of water in stages, stir until the fish fillet is strong, add egg white and sweet potato starch to grasp and mix evenly, so that the surface of the fish fillet can be evenly hung with a thin slurry, pour in some edible oil confit oil, and marinate for 20 minutes. 清水要分次打入鱼片中，搅拌鱼片上有黏稠度，吸饱水分的鱼片，吃起来非常的弹嫩爽口。 Then add egg white and sweet potato starch, the amount of egg white is 1/5 of the fish fillet, add a small amount of water to the sweet potato starch, stir into a non-flowing state, and then add it to the fish fillet. The effect of egg white and sweet potato starch is to lock in the moisture in the fillet on the one hand, and on the other hand, to make the fillet taste more tender, whiter and brighter in color, and more appetizing. Seal the oil to prevent sticking between the sizing fillets.
四、控制火候
要让鱼片吃起来口感鲜嫩爽滑，一定不能煮太久，锅开后关小火，把鱼片汆熟。 我们不管是制作水煮鱼还是酸菜鱼的时候，锅里的汤汁煮开之后，立刻把火关到最小火，然后一片片的把鱼片放入锅内，盖上锅盖，焖上1分钟左右，再调至大火，等锅里的汤水沸腾后，就可以关火出锅，这样做好的鱼片，口感非常的鲜嫩爽滑。
结语
Whether we are making sauerkraut fish or boiled fish, the fish fillet wants to be tender and delicious, as long as we remember these 3 tips, that is, the thickness of the fish fillet, do not depulp after sizing, and control the heat when cooking, so that the cooked fish fillet tastes tender and delicious, and elastic, and not fragile.