Stewed fish(xiang dun yu kuai )

Stewed fish

Introduction:

"When I was a child, we didn't like the fish stewed by my mother. The fishy smell was heavy and the taste was general, so my mother tended to avoid the short and use only northeast sauce to stew, which was delicious and easy. When I was old, I felt for myself. I knew how to make the fish fishy and tasty. When my colleagues and friends came, they all asked for fish. "

Production steps:

Step 1: cut onion, ginger and garlic well, and then cut into large grains, especially the amount of ginger is larger than usual.

Step 2: take out the fish line, cut it into sections, dry it with kitchen paper, and then apply a thin layer of starch to avoid sticking to the pot and protect the integrity of the fish skin. But too much will thicken the soup, so you don't want to continue stewing.

Step 3: heat the pan first, and then add half a bowl of oil. When the oil is warm, put in the fish.

Step 4: after frying one side thoroughly, fry the other side over low heat until both sides are golden.

Step 5: put the fish in the crevice, and put the onion, ginger and garlic in the crevice

Step 6: pour boiling water into the fish, the water should be less than 2 / 3 of the fish's height.

Step 7: add two teaspoons of salt

Step 8: add a small spoonful of Zanthoxylum noodles

The ninth step: two tablespoons of highly Baijiu

Step 10: a spoonful of vinegar, the best effect is a little sour fish, but not obvious, while removing the fishy smell.

Step 11: add a spoonful of sugar, don't be afraid of sweetness, this sugar will only make the dish taste better, but can't eat a little sweetness.

Step 12: add 1.5 tbsp soy sauce

Step 13: add some dried peppers. If you don't like spicy, you can put three or four. If we don't like spicy, we put ten.

Step 14: add five Chinese prickly ash

Step 15: big material of two petals

Step 16: now try the taste, which is not enough to put a little bit, salty should be a little bit lighter than usual taste, because the soup will be salty than now. Simmer over low heat for 20 minutes until the soup is thick.

Step 17: when the dish is ready, the soup is not poured in order to take a good picture. When we eat, we sprinkle the soup evenly on each piece of fish. It's salty, slightly spicy, and slightly sour. The meat of live fish is elastic, and it's delicious with rich soup.

Materials required:

Grass carp: 1200g

Salt: right amount

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry red pepper: right amount

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Note: I remember a joke: a chef never breaks the skin when making fish. Someone asked him the secret. The chef only said, "don't touch the fish in the pot." Others were confused, then the chef explained: when frying, fry one side and then the other side, don't turn it back and forth. It's enough to turn it over once when stewing. Don't come back. Check if there is sticking phenomenon, try to shake the pot method, less shovel. There is also a problem of going fishy, first deep fried, then add high Baijiu and vinegar, plus a lot of onion, ginger and garlic and pepper sauce, fish smell do not want to hang on. And the compound fragrance is especially fragrant, which is difficult to express in words.

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang Dun Yu Kuai