Boiled fish with olive(gan lan zhu huo li yu )

Boiled fish with olive

Introduction:

"I don't know how to make a cooked fish bigger? Rotten meat, bulging dead fish eyes... For the sake of really good taste, please make do with it! In fact, this kind of fish is the mermaid of the fish family. Firefish, a marine fish. Glittering scales, red from head to tail of the big "red fish", even the eyes are red, and rabbits can be compared. In the process of cooking, I have been very careful to turn the edge of the fish, but I accidentally pulled off the tail of the fish... I did things with a head and a tail, and I finally left the tail to be re installed. You know, it's my fault to pull someone's tail off. If you don't put it on, isn't it a mistake? I don't know if cooking fish with olive is my unique secret? This is a small mistake that happened half a year ago because of greedy eating, and then the wrong number was made because of greedy eating. The story is like this: a few years ago, I ran into a beautiful foreign girl on a plane, and she actually sat next to me, so I couldn't help looking at her more? Women also love to see beautiful women, just to appreciate it, just like to appreciate a beautiful painting). People politely smile at me, so the two women open the talk basket. Chatting, she suddenly asked me: where can I buy olives in China? I really don't know what kind of olive she's talking about? Because I know that there is a kind of sweet olive that can be eaten as a snack... After many years, until I came to Canada, I found this kind of olive when I went shopping in a supermarket. Each olive is full of color and soaked in a transparent glass bottle. It looks very attractive. I thought that since other beauties have come all the way to China, what they still think about must be delicious, so I bought a bottle without hesitation. Home can't wait to open the glass cap, tasted a mouthful... For most of the day did not speak! It's sour and salty. It's not just sour and salty. It's a pity to throw it away, so I threw it into the refrigerator. After a long time, one day when I was cooking fish, I always felt that the taste was not enough. Suddenly, I had a flash of inspiration. I remembered that bottle of sour olives which had been in the cold for many days. At least I put some of them on and try to cook them! So he cut it open and threw it into the pot to cook. Later, I don't have to say the result! Later, this olive cooked fish became my family's signature dish, and as soon as I cooked fish (no matter what fish), someone would yell that I should not forget to put olives. As soon as I saw olives in the supermarket, someone would ask if there were any at home? The fish cooked with olives is very tasty, especially the fish soup. It's fresh with a little bit of acid and has an unpredictable aftertaste. "

Production steps:

Step 1: remove the viscera, dig the gills and wash the firefish.

Step 2: oblique knife in the back and upper abdomen were several flower knife. Apply a thin layer of salt (smooth inside and outside).

Step 3: shred ginger, slice garlic, and cut millet pepper into small pieces.

Step 4: cut the scallion horizontally into 6 cm long segments, and then tear it into small strips longitudinally by hand.

Step 5: add oil in a cold pan, add ginger, pepper and garlic and heat until fragrant.

Step 6: put the fish in the pot. Blow it up a little bit.

Step 7: add cold water to the fish.

Step 8: slice the olive while cooking the fish.

Step 9: cut the color pepper into small slices.

Step 10: put in the olive.

Step 11: bring to a boil and add salt. Cook over medium heat until well done inside and outside. Remove part of the juice and make a thick soup.

Step 12: out of the pot into the plate. Garnish with shredded green onion and colored pepper.

Step 13: wash the pan again, turn the pan red, add oil, remove from the fire, add soy sauce and braised juice. Quickly pour on the green onion and pepper.

Step 14: drizzle with sesame oil and serve immediately.

Materials required:

Fire fish: 1

Soaking Olives: 4

Scallion: 1

Ginger: 1 small piece

Garlic: 4

Xiaohong Chaotian pepper: 2 sticks

Olive oil: 3 teaspoons

Salt: 1 teaspoon

Raw soy sauce: 1 teaspoon

Braised soy sauce: half teaspoon

Sesame oil: 1 teaspoon

Note: don't turn the fish frequently to avoid rotting.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Gan Lan Zhu Huo Li Yu