Stewed fish with pickled mustard(zha cai qian yu bao )

Stewed fish with pickled mustard

Introduction:

"Tong fish, also known as channel catfish, is very popular among gourmands because of its thick meat, smooth skin, tender meat, fat and delicious. The nutritional value of Tong fish is very high, with the characteristics of fresh and tonic. I usually use Tong fish to make Casserole Dishes, especially pickled mustard to stew them. It can remove the fishy smell and make Tong fish delicious, tender, smooth and tasty. It's very delicious

Production steps:

Step 1: wash and kill the fish, cut it into 2 cm thick sections and put it on the plate.

Step 2: wash the shredded mustard mustard with water and drain the water; peel the garlic and cut it in half; remove the roots and wash the garlic and cut it into sections.

Step 3: heat 3 tbsp oil, stir fry the garlic first, then put in the fish pieces, fry the fish slowly over low heat until the color changes.

Step 4: pour in shredded mustard and stir fry with fish.

Step 5: add 1 bowl of water, mix well, cover and bring to a boil, then simmer for 10 minutes.

Step 6: sprinkle in the garlic section, cover and cook over low heat for 2 minutes.

Step 7: add 1 / 4 tbsp sugar to stir fry and serve in casserole.

Materials required:

Tong fish: 1 tail

Shredded mustard: 1 Pack

Oil: 3 tbsp

Sugar: 1 / 4 tbsp

Note: 1. The shapes of Tong fish and pond lice are similar, but they are slightly different: Tong fish has four whiskers, short and fat body, white abdomen, long and forked tail; pond lice has eight whiskers, small and soft body, heavy mucus, flat and round tail, no fork. 2. Compared with pond lice, Tong fish has a light earthy smell, but it should be fried in oil to remove the peculiar smell and mucus of Tong fish. 3. The salty taste of pickled mustard in bags is strong. You need to wash it with water to remove the excess salt, which can avoid the salty taste of pickled mustard. 4. Different brands of mustard tuber have different salty taste. When seasoning, you should try the taste first and then add seasoning to avoid salty and bitter. 5. Tongyu has the functions of tonifying spleen and diuresis, ventilating and relieving distension, benefiting Yin and strengthening yang, nourishing blood and deficiency, nourishing heart and kidney, and detumescence. It has the therapeutic effect on edema, beriberiberi, aching waist and soft legs, hemorrhoids, tinea scabies, earache, trachoma, etc.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Qian Yu Bao