Water fish(guo shui yu )

Water fish

Introduction:

"As the name suggests, the fish is first put into the water in the pot, and then drenched with seasoning. In the hot summer, try to reduce high-temperature frying, is very good for the body. The fish is easy to make, with bright color, sweet and sour taste, and good nutrition in the production process. It's easy to make, even if it's good for hospitality. "

Production steps:

Step 1: first of all, remove the scales and wash the fish, and tear off the black film in the belly of the fish. If the black film is not treated well, the fish will wake up and affect the taste.

Step 2: put a knife on the surface of the fish to make it tasty.

Step 3: chop the pickled pepper, pickled wild pepper, pickled ginger, pickled radish, garlic and old ginger, cut the dried pepper into sections and set aside.

Step 4: wash the frying pan, add proper amount of water and bring to a boil, add a few pieces of ginger and cooking wine into the pan, cover the fish and cook for 5 minutes without turning the fish. Turn off the heat and simmer for 2 minutes. If the fish is more than 800 grams, cook for 1-2 minutes.

Step 5: take out the cooked fish and put it on a plate.

Step 6: wash and heat the frying pan, add chopped pepper, minced ginger, minced garlic, minced radish, pickled pepper, minced wild pepper, dried pepper Festival, bean paste and cooking wine to stir fry the flavor.

Step 7: add the right amount of soup or water, cook for two minutes, add sugar, vinegar, steamed fish drum oil, water powder gouqian juice, finally add sesame oil, turn off the fire.

Step 8: pour the hooked juice evenly on the cooked fish, and sprinkle with scallion.

Materials required:

Qingbo: 800g

Chopped pepper: 30g

Pickled pepper: 30g

Pickled wild pepper: 20g

Pickled ginger: 20g

Pickled radish: 10g

Bean paste: 20g

Dried pepper: 10g

Garlic: 50g

Chinese prickly ash: 5g

Ginger: 10g

Cooking wine: 30g

Steamed fish and soy sauce: 5g

Sesame oil: 10g

Sugar: 5g

Vinegar: 5g

Starch: a little

Precautions: 1. The weight of the fish that has been used as water fish should be controlled within 800g. 2. If the black film is not treated well, the fish will wake up and affect the taste. 3. Don't turn the fish in the process of cooking, otherwise it will affect the appearance of the fish. 4. Don't mix the juice too thick. The proportion of sweet and sour depends on your taste.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Guo Shui Yu