Bep co Minh _ tap 10_ huong dan lam ca loc kho to, đam đa bua com gia đinh

Vietnam's Amazing Cuisine Welcome back to my kitchen. Today, I'm going to show you how to make a simple dish that you can enjoy with rice or vegetables in the rainy season. It's nothing special. It's braised snakehead fish with garlic. First, we need to blanch the fish. My daughter loves to eat this part of the fish, so I'm going to increase the amount of meat. You can see that when we blanch the pork belly, the meat will look better. You need to cut the fat off a little bit so that when we braise it with the fish, the fat will be absorbed by the fish and it will taste better. The second step is to marinate the fish. I like to braise it with snakehead fish because its meat is thicker. I'm going to marinate it with 1.5 tablespoons of sugar. Half a teaspoon of pepper. And a little bit of ground chili. You can grind a little bit of chili to make it more spicy. And about a teaspoon of salt. Two tablespoons of chili sauce. If you can't eat chili at home, just add a little bit of chili sauce. Chili sauce will make your fish look better and taste better. Three tablespoons of fish sauce. The fish sauce we usually use is 40% fish sauce. At home, we usually use Hưng Thịnh fish sauce or Khải Hoa fish sauce. If your fish sauce is not high in fish sauce, you need to increase the amount of fish sauce or add a little bit of salt to make it salty enough. And a tablespoon of cooking oil. When we braise the fish, we like to use the head of the shallot more. I'm going to put this aside and marinate it for about 30 minutes to let the fish absorb the sauce and taste better. When the water is boiling, you can take the meat out. You just need to cook it. You don't need to cook it thoroughly, so you don't need to let it boil for a long time. Now I'm going to cut this piece of meat. I'm going to cut it about 1cm thick. I'm going to cut the meat into squares so I can put it in the braising pot later. I'm done cutting the meat. Now I'm going to braise the fish in this clay pot. Normally, I like to braise fish in clay pots like this. You will see that the fish will taste much better and it will be very good. Because when I use clay or cast iron pots, the saltiness of the fish sauce or salt will come out of the pot. It's not good for your health. Now the next step is to heat up this clay pot. Remember to use medium heat. I'm going to add a little cooking oil. About 4 tablespoons is enough. If you like it fattier, you can also use fat. Then you add 1 tablespoon of sugar. When braising fish or meat, I still like to braise this caramel sugar. When I braise it like this, the color of my sugar will be fresher and more beautiful. As for pre-braised fish, when I leave it for a long time, it will have a sugar smell. It will make my dish less attractive. Now I'm going to let this sugar turn yellow. When you add sugar, remember to stir it up with a chopstick. It's not like caramel sugar to make cakes. When you stir caramel sugar to make cakes, you shouldn't stir it up. Because if you stir it up, it will turn into sugar. When you stir sugar to braise fish, you can stir it up evenly to dissolve the sugar. Now you can see that the sugar has dissolved and it's soft in the oil. At this time, remember to watch and pay attention or it will be burnt. You can see that the foam is coming up like this. I will add the meat right away. Stir the meat right away until it turns green in the oil and the caramel sugar. This color is just right. If you leave it for a longer time, the color of the meat will turn black, not beautiful. After the meat turns green, I will add the fish. I have marinated the fish for half an hour, and then I will arrange the fish pieces down, lay them down. I push the meat to the side. You remember that now I put the fire just right for the fish sauce. I've been marinating it for a while. It absorbs everything into the meat and fish and it rejuvenates the fish. This piece of fish, after I braise it in the fish sauce, it starts to rejuvenate. And you observe, you know the fish I bought is live snakehead fish or frozen snakehead fish. After I braise it, I will see it floating up like this. That fish is fresh. Then I will pour the coconut water in here. I pour it all into this bowl. Now I will add the coconut water. I will put the chilies in here. Put the chilies in the fish pot. You can see that my fish pot is floating up a lot, right? Just wait until the fish is cooked and you will enjoy it right away. After an hour, my braised fish is done. Now you can see, the fish pot is rejuvenated. The color of the fish has also changed to yellow. Now, my last step is to sprinkle a little pepper on it. Just one more bowl of rice and you will have a delicious meal. Right, guys? I wish you success with this braised fish. Remember to follow and share on my kitchen channel.