Stewed fish with vinegar(kua dun cu xiang yu )

Stewed fish with vinegar

Introduction:

Production steps:

Step 1: mix sugar, vinegar, yellow rice wine, soy sauce, soy sauce, chicken powder, etc. into juice.

Step 2: add cooking oil to the wok and fry anise and pepper.

Step 3: then stir in onion, ginger and garlic.

Step 4: pour in the mixed soup and add appropriate amount of water.

Step 5: open the soup and wash the mandarin fish.

Step 6: cover and simmer for 5 minutes.

Step 7: after simmering for 5 minutes, turn over the mandarin fish and continue to cook on the other side.

Step 8

Step 9: continue to simmer for 8-10 minutes, the soup is thick, then it can be out of the pot, after the fish code plate, the soup is slightly boiled down, and a little green peas are added.

Step 10: pour the soup on the fish and serve.

Materials required:

Live mandarin fish: 750 grams per fish

Scallion: 30g

Ginger: 25g

Garlic: 25g

Star anise: 2 pieces

Chinese prickly ash: 10

Cooking oil: 25g

Yellow rice wine: 15g

Aged vinegar: 50g

Sugar: 40g

Steamed fish and soy sauce: 20g

Salt: 3 G

Veteran: a little

Chicken powder: 3 G

Note: 1, stew fish soup is not easy too much, not half of the fish on the line. 2. The time of stewing fish should not be too long, otherwise the taste of fish is a little bad.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Kua Dun Cu Xiang Yu