One of the necessities of Chinese New Year(nian cai bi bei zhi yi xun ba yu )

One of the necessities of Chinese New Year

Introduction:

"All the Bayu for Chinese New Year are frozen fish, and the stew is not too fresh, so I smoke them all. I cook more at a time. I want to eat them at any time with microwave heating during Chinese new year, which is very convenient and time-saving. When it comes to smoking, it's actually soaking. There's no smoking procedure. But we call it Xun, ah

Production steps:

Step 1: four frozen barfish

Step 2: do not thaw, as long as you can cut, cut into 1 to 1.5 cm thick slices

Step 3: gently push out the fish viscera with your hands, do not break the fish

Step 4: wash with clean water

Step 5: add salt, vinegar, cooking wine, salt system, no salt is OK, this process do not break the fish

Step 6: prepare the seasoning: pepper, large ingredients, fragrant leaves, cinnamon, no tangerine peel, I used orange peel

Step 7: slice onion, ginger and garlic

Step 8: add water to the pan, add all the ingredients and cook for 10 minutes

Step 9: add soy sauce, vinegar and cooking wine

Step 10: add salt and MSG, I put 5 spoonfuls of salt

Step 11: remove the seasoning after cooking

Step 12: pour the soup into the basin

Step 13: add oil to the pan, add fish fillets and fry until golden brown

Step 14: take it out and put it in the soup basin for a night

Step 15: heat and serve

Materials required:

Ba Yu: Four

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Orange peel: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Note: 1, the seasoning can be prepared according to their own taste. 2, you can also soak it first and then fry it. When it's fried, you don't need to soak it. But I'm afraid that the fish will be completely broken, and the fresh fish will be OK.

Production difficulty: simple

Process: fumigation

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Nian Cai Bi Bei Zhi Yi Xun Ba Yu