C-style improved version of "hot and sour stewed fish"(shi gai liang ban suan la kua dun yu )

C-style improved version of "hot and sour stewed fish"

Introduction:

"In fact, to make this dish, we should use grass carp or big head fish. But at that time, I saw Fushou fish on sale in the supermarket, so I couldn't help but do it, so I satisfied my taste buds. This is my first time to make this dish. There are many procedures. Fortunately, this longevity fish is big enough, but usually if it is too big, the meat will be coarse and the smell of mud will be heavy. Therefore, I use egg white to keep the fish tender and smooth. This method of northern sour stewing fish is slightly spicy. It's suitable for making soup dishes with baby dishes, and its sweetness can relieve the greasiness of this dish. If you are interested, you might as well have a try. "

Production steps:

Step 1: wash the fish, remove the head, tail and viscera, cut the fish into long pieces, take a little salt and wipe evenly

Step 2: then wipe the surface of the fish with egg white, take a long dish and pour in corn flour, and lightly coat the fish with corn flour

Step 3: heat the oil pan over a small heat to 60 degrees and fry the fish

Step 4: deep fry the fish until the surface changes color, remove it with a sieve and drain the oil

Step 5: heat oil pan, add ingredients, stir onion, ginger and garlic

Step 6: then add old Ganma, homemade chili sauce and Douban sauce, and continue to stir

Step 7: add 500ml water and garlic sprouts and bring to a boil

Step 8: wait for the bottom of the soup to boil for 3 minutes, then put the fried fish into the soup to stew

Step 9: after stewing for 10 minutes, put the cut baby cabbage along the edge of the pot, continue to stew for 5 minutes, and then add seasoning before leaving the pot (if you like sour food, you can add some vinegar)

Step 10: finally, borrow the northern flavor and take the southern style stewed fish out of the pot~

Materials required:

Longevity fish: 350g

Baby food: half a tree

Onion, garlic and ginger: right amount

Lao Ganma: right amount

Right amount of chili sauce: Home

Bean paste: right amount

Note: how much do you know about health? 1. Fushou fish: it is a pure line of amphoteric parent hybrid, commonly known as Nanyang crucian carp, African larva, tilapia, containing a variety of unsaturated fatty acids and rich protein, belonging to euryhaline fish, which can survive in seawater and fresh water. 2. Baby cabbage: it's called Chinese cabbage. It's a new vegetable variety introduced from Japan. It contains carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc., but it's slightly cold. It has the effects of nourishing stomach, promoting fluid production, relieving thirst, diuresis and defecation, clearing heat and detoxification.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Shi Gai Liang Ban Suan La Kua Dun Yu