Fish belly casserole(yu nan bao )

How to make fish belly in pot:

Raw materials for making fish belly casserole:

A kilogram of preserved fish, a kilogram of radish, a few slices of ginger, a teaspoon of minced garlic, half a teaspoon of nanru, a teaspoon of Mogu, three slices of green onion, 2 teaspoons of wine, 2 parsley, bean curd, salt, sugar, soy sauce, anise peel, and a proper amount of raw powder.

Steps of making fish belly casserole:

1. Mix 2 tbsp of water in the South milk mill drum. Put the dried fish into boiling water and bring to a boil. Simmer over low heat. Take it up after about an hour to two hours. When it is completely cold, cut it into pieces and cook the dried fish soup;

2. Add 3 tbsp oil, saute ginger, garlic, nanru and Mogu, add fish jerky, then saute for a while, add wine and seasoning, simmer slowly until it is tasty and thicken, then add green onion and coriander to the original pot.

Fish belly casserole

Fish belly pot is a famous traditional dish in Fujian Province, which belongs to Fujian cuisine. It is tender, fragrant and delicious. Add 2 tbsp water to the drum and mix well. Add 3 tbsp oil, saute ginger, garlic, nanru, Mogu, add dried fish, then saute for a while, add wine and seasoning, simmer over low heat until it is tasty and thicken, then add green onion and coriander.

brief introduction

Recipe name: fish belly pot belongs to Fujian Cuisine

Type and local characteristics

Characteristics of dishes

It is tender, fragrant and delicious.

practice

The production method and category of fish belly casserole, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, fish belly casserole practice, various nutrients, etc.

Basic ingredients: 1 jin dried fish, 1 jin radish, several pieces of ginger, 1 tbsp minced garlic, 1 tbsp southern milk, 1 tbsp grinding drum, 3 slices of green onion, 2 tbsp wine, 2 pieces of coriander, bean curd, salt, sugar, soy sauce, star anise, raw powder

① Add 2 tbsp water to the drum and mix well. Put the dried fish in boiling water and simmer over low heat for about one to two hours. Take it out and cut it into pieces after it is completely cold. Set aside. 2. Add 3 tbsp oil, saute ginger, garlic, nanru and Mogu, add the dried fish, and then saute for a while. Add wine and seasoning, simmer over low heat until it tastes good and thickens. Add green onion and coriander and simmer on the table.

raw material

A kilogram of preserved fish, a kilogram of radish, a few slices of ginger, a teaspoon of minced garlic, half a teaspoon of nanru, a teaspoon of Mogu, three slices of green onion, 2 teaspoons of wine, 2 parsley, bean curd, salt, sugar, soy sauce, anise peel, and a proper amount of raw powder.

practice

1. Add 2 tbsp water to the drum and mix well. Put the dried fish into boiling water and bring to a boil. Simmer over low heat. Take it up after about an hour to two hours. When it is completely cold, cut it into pieces and cook the dried fish soup;

2. Add 3 tbsp oil, saute ginger, garlic, nanru and Mogu, add dried fish, and then saute for a while. Add wine and seasoning, simmer slowly until it tastes good and thickens. Add green onion and coriander to the table.

nutritive value

Rich in nutrition

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Latitude: 30.65946198

Chinese PinYin : Yu Nan Bao