Stewed sea fish(jia chang dun hai yu )

Stewed sea fish

Introduction:

"According to the fish seller, this kind of fish is called" sea osmanthus fish ", but there is no relevant information on the Internet. So it's called "home stewed sea fish". This kind of fish has a strong fishy smell, few small spines and thick meat

Production steps:

Step 1: remove the scales, gills and viscera of the fish, wash them, and chop the onion, ginger and garlic.

Step 2: heat up the oil, add onion, ginger, garlic, red pepper and stir fry until fragrant.

Step 3: put in the sea fish and open the fire. Cook in cooking wine. Cooking vinegar, fire by the system, evaporation of excess water, to achieve the purpose of fishy smell.

Step 4: add soy sauce.

Step 5: add appropriate amount of water. Bring to a boil and simmer for about 10 minutes. Season with salt in the middle.

Step 6: turn the fish over to make it taste well. Add pepper and simmer for about 3 minutes.

Step 7: add parsley and monosodium glutamate.

Step 8: after the juice is collected, turn off the fire.

Step 9: take out the pot and put it on the table.

Materials required:

Marine fish: 500g

Oil: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Soy sauce: moderate

MSG: right amount

Pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Pepper: right amount

Precautions: 1. When cooking this kind of fish with heavy fishy smell, be sure to use such seasonings as onion, ginger, garlic, red pepper, cooking wine, vinegar, pepper, etc. to remove fishy smell and improve freshness. 2. When stewing, it's best to stew in open mouth, so that the fishy smell is easy to send out.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Dun Hai Yu