Stewed MINNOW(jia chang dun ming tai yu )

Stewed MINNOW

Introduction:

"The autumn wind is blowing and the weather is getting colder. It's time to drink some soup."

Production steps:

Step 1: wash and cut minnow into sections, marinate with a little salt and ginger for about half an hour. Beat eggs with egg liquid, dip minnow in egg liquid, fry on both sides over low heat until golden yellow.

Step 2: cut onion, ginger and garlic into small pieces.

Step 3: heat the oil in the pan and stir fry with onion, ginger and garlic.

Step 4: then pour in water (soup is better), and then put in the fish, when the soup is slightly white.

The fifth step: Boil the fire and add Baijiu, salt and sugar.

Step 6: turn the heat down and simmer for 15 minutes. When out of the pot, add white pepper and vinegar and sprinkle with coriander powder. Of course, you can not add it, that is, the original fish soup. After adding vinegar, the soup is not milk white, slightly yellowing.

Materials required:

Minnow: one

Coriander: according to personal taste

Shallot: a little

Jiang: a little

Garlic: a little

Egg: 1

Salt: discretion

Sugar: a little

White pepper: according to personal taste

Vinegar: according to personal taste

Highly Baijiu: a small amount

Note: people who are used to living by the sea are mainly sea fish. If the river fish is not spicy, they can't eat it. I really think it's not as delicious as sea fish. Mingtai fish is also called big head star in Qingdao. It has less fishy smell, less spines and more meat. Its meat is garlic, a bit like cod, but its price is more close to the people than cod. It costs 9 yuan per kilogram in the morning market. I remember it was 6 yuan per kilogram in the past. This fish is about 1.5 kilogram. This kind of fish is delicious in braised, home cooked and stewed soup. South Korea eats a lot of minnow, but I don't like it. I don't like Korean food. Compared with the four major Chinese cuisines, that's a big difference.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Jia Chang Dun Ming Tai Yu