Braised fish with vinegar(cu men zhen yu )

Braised fish with vinegar

Introduction:

"Needle bright fish" is also called "Liang fish", learning to be called "e-needle fish". Laizhou people call eating "needle bright fish" a "fish market", saying that after eating this fish, they will not get sick all year round. May to June is the peak production period, the taste is very delicious! I'm used to stewing this fish in vinegar. I work slowly over low heat. The fish bones are crisp and soft, and the fish meat is extremely fat! The combination of vinegar and fish is very special, different from braised and steamed. Many people are not used to this method, but after you taste it, you have a different flavor! Those who have eaten this fish will never forget the delicacy. Those who have not, if you see them in the market, please don't miss this delicacy! "

Production steps:

Step 1: fierce looking needlefish

Step 2: remove the head, viscera and scale

Step 3: vinegar, soy sauce, cooking wine, onion and ginger, a little salt

Step 4: an egg, flour

Step 5: dip in egg liquid first, then hang flour

Step 6: put the processed fish into a hot oil pan

Step 7: fry both sides until golden brown, pour in the seasoning of salted fish

Step 8: simmer slowly with minimum heat

Step 9: about half an hour out of the pot

Materials required:

Pinfish: one

Scallion: right amount

Eggs: right amount

Flour: right amount

Ginger: right amount

Vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, vinegar appropriate equivalent more, and the delicious fish complement each other. 2. Simmer slowly over low heat. Vinegar can make fish bones crispy. 3. In the process of stewing, push with a shovel in time to prevent the bottom of the pot from being burnt.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cu Men Zhen Yu