Stewed Chagan Lake fat head fish in soy sauce(jiang men cha gan hu pang tou yu )

Stewed Chagan Lake fat head fish in soy sauce

Introduction:

Chagan Lake, which means "White Lake" in Mongolian, is located on the former gollos grassland by the Songhua River in the west of Jilin Province. It is the largest inland lake in Jilin Province and a famous fishery production base in Jilin Province. It is rich in pangtouyu, carp, silver carp and other fish. Pangtouyu is the most popular fish in Chagan Lake. When people go to the northeast, they are sure to taste a pangtouyu full of black land characteristics. The surprisingly big head is from bighead carp, commonly known as "pangtouyu". In the hit "China on the tip of the tongue", there is an episode about chubby head fish from Chagan Lake, Jilin Province. Living in Shenyang, I'm glad to have such delicious food, but the fish is so big that I can only make it in sections. "

Production steps:

Step 1: raw materials as shown in the figure;

Step 2: add oil in the pot, fry the fish in the small heat until both sides are golden and fishy;

Step 3: add all seasonings, bring to a boil with 3 times water, simmer for 20 minutes, and collect the juice;

Step 4: pick out the seasoning and throw it away, then put it on the plate.

Materials required:

Chubby headed fish in Chagan Lake

Shallot: 3

Ginger: right amount

Dried pepper: 2

Northeast sauce: moderate

Cooking wine: 2 tbsp

Sugar: half a teaspoon

Star anise: right amount

Precautions: 1. There is a saying in Northeast China called "thousands of stewed tofu and thousands of stewed fish". Fish should be stewed for some time before it tastes good.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Men Cha Gan Hu Pang Tou Yu