Baked fish with ginger and scallion(jiang cong ju yu pao )

Baked fish with ginger and scallion

Introduction:

"This year, prices have risen sharply. In the past, the price of 25 yuan per catty of fish sauce has risen to 35 yuan per catty this year. In the past, I always used to soak fish in soup. This time, I used to use the method of "baked" instead of "baked" slowly. Fresh fish bubbles are very fishy. They can be baked over slow fire to force out the moisture in the fish bubbles and remove the fishy smell. The smell of ginger, onion and rice wine slowly infiltrates into the fish bubble, which can not only remove the fishy smell, but also make the fish bubble taste more fragrant ~ ~ the fish bubble made by "baking" method is crisp on the outer layer, sticky on the inner layer, with strong fragrance and thick taste, which is quite outstanding. [efficacy of fish bubble] fish bubble is a traditional seafood food, which is famous for its viscous substances. It is rich in protein, vitamins, minerals and other nutrients. Therefore, fish bubble has the functions of tonifying kidney deficiency, strengthening waist and knees, nourishing yin and essence, and nourishing skin. For people with weak constitution, loss of true Yin and mental fatigue, it is most appropriate to supplement them. "

Production steps:

Step 1: prepare the main materials.

Step 2: wash the fish bubble, drain the water, wash the scallion and cut it into sections, separate the scallion and scallion leaves, wash the red pepper and cut it into oblique sections, peel the ginger and cut it into shreds for use.

Step 3: heat up the oil pan and add shredded ginger, scallion and red pepper to saute until fragrant.

Step 4: stir fry the fish for a while, then pour in Guangdong rice wine and stir fry.

Step 5: turn the heat to medium low heat, sprinkle with pepper and pour in soy sauce.

Step 6: continue to stir fry until the water is slightly dry, then sprinkle salt, chicken essence and scallion leaves, stir fry until there is no water.

Materials required:

Fish sauce: 200g

Red pepper: 2 pieces

Scallion: 15g

Ginger: 15g

Guangdong Rice Wine: 1 tbsp

Pepper: 1 tsp

1 tbsp soy sauce

Chicken essence: 1 tsp

Salt: 1 tsp

Note: [selection of fish sauce] you can't choose the fish sauce with yellow color. If the fish sauce with yellow color is broken, it has bitter taste.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Cong Ju Yu Pao