Stewed three scales with potatoes(jia chang yu tu dou dun san dao lin )

Stewed three scales with potatoes

Introduction:

"I like fish very much, and I can't live without fish for the new year. I haven't seen three scales in Jinan. I only knew that I had this fish after I married to the northeast. It's a bit like carp, but it doesn't have the mud smell of carp, it's a bit like grass carp, but it doesn't have the thorns of grass carp, and the meat doesn't die. The important thing is that it's not expensive. It's delicious anyway. Putting potatoes is totally about my husband. When he was in the army to fight against floods, he used to eat fish that only tasted salty for three months, so he was completely subdued by the fishy smell, and he would never eat again. But he ate the side dishes in the fish. So I put a potato for him to eat. In fact, fish and shrimp are good food for people's health. They don't grow meat. It's a pity that he doesn't have that. However, the fish I made didn't really smell fishy. Because the gas ran out in the middle of the stew, I had to change the pot and use the induction cooker to continue the stew. In the process of shoveling the fish back and forth, I broke the fish to pieces. It's all over. "

Production steps:

Step 1: after washing the fish, cut a few knives on both sides to make it easy to taste, and then put the chopped onion, ginger and garlic in the stomach of the fish to remove the fishy smell. It's not good to try

Step 2: pour oil, add onion, ginger, garlic and pepper, fry the fish in the pan, and then fry the fish on both sides.

Step 3: pour water, medlar, put some medlar, cut potatoes into pieces, put into the pot, pour vinegar, soy sauce, salt, star anise, boiled pepper water in advance. Slow stew, potatoes cooked, fish cooked. It's slightly spicy and delicious.

Materials required:

Three scale fish: one

Potatoes: one

Scallion: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Dry pepper: right amount

Water: moderate

Note: some friends are looking for the fishy line behind the gills. It's black. It's also shown on TV how to deal with the fishy line, but it's not very easy to get, and not every fish has it. So if you're afraid of fishy, cut the onion, ginger and garlic and put it in the belly of the fish. When you're ready to add water to stew, you can put some vinegar, so there won't be fishy smell.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Yu Tu Dou Dun San Dao Lin