Stewed fish with Artemisia ordosica(ba hao dun yu )

Stewed fish with Artemisia ordosica

Introduction:

"The main point of this dish is: there must be balsam. Fish to use knife La flower, with salt is good, and then the fish to fry well, slow fire, cold water stew, to one-time add enough water, midway can't add water

Production steps:

Step 1: a fresh fish with three scales.

Step 2: wash the fish. When you buy it, you must ask the fish seller to help you clean it up. Use a knife to pull flowers on the back of the fish. It can't be too deep. The fish is easy to break. Just when it's ready, you can put salt on the edge of each knife, and put chopped scallion, ginger, garlic and salt in the belly of the fish.

Step 3: scallion, ginger, garlic, Artemisia, cut well for use.

Step 4: heat the pan and add proper amount of oil.

Step 5: put the fish into the pot, adjust the medium heat and fry.

Step 6: fry both sides over medium low heat until golden brown.

Step 7: rotate the pan, otherwise it won't fry well, and some places won't fry well.

Step 8: fry both sides golden.

The ninth step: pour vinegar into fish, Baijiu, and then cover the lid. Simmer for a few minutes. Don't be so tired. This step is to make the fish bone soft and smell fishy.

Step 10: after a few minutes, stir fry the scallion, ginger, garlic and Artemisia vulgaris in the pot.

Step 11: after frying out the flavor, add cold water. You must add water at one time. You can't add any more in the middle of the way, and then add the right amount of salt, because the fish is salted.

Step 12: cover and simmer for about 20 to 30 minutes. You can enjoy the fruits of your work.

Materials required:

Three scales: one

Oil: right amount

Artemisia ordosica: moderate amount

Onion, ginger and garlic: appropriate amount

Baijiu: moderate amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Salt: right amount

MSG: moderate amount

Note: three scales are more delicious than carp, and have less spines.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ba Hao Dun Yu