No fire fish(wu huo yu )

No fire fish

Introduction:

"I'm very curious when I eat this" no fire fish "in the hotel. Why don't I use fire? Later I found out that it was boiled water that cooked the fish. It was a special sealed pot. After boiling water, put the grass carp in it, cover it and seal it well. After 20 minutes, the grass carp can be stewed thoroughly. Once you poke it with chopsticks, it will be rotten. It proves that the grass carp is cooked. Then it can be boiled into soup with Douchi, wine, soy sauce and so on, and poured on the grass carp without any oil. I jokingly call it "no oil" Oil fish. Generally, there is no special sealed pot in the family. I take off the sealing ring of the pressure cooker and boil the water. I take the carp (my pressure cooker is small, 26cm, the grass carp is very big and long, so I change the carp). After the water boils, I add the sealing ring and put the carp into the pressure cooker, cover it tightly, and simmer for 20 minutes. The carp is cooked and rotten. It seems that as long as you want to eat, there's nothing you can't do. The family version of no fire fish made by yourself is as fresh and delicious. This kind of non fire fish is especially suitable for Chinese New Year dishes, because there are more meat and it is also very greasy. This is a non oil version, which is healthy and nutritious. My family has to make the whole fish for Chinese New Year and festivals. This is also the rule handed down by the family: "every year there are fish, every year there are more than one year"! Carp can nourish the stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi, and is beneficial to edema, edema, abdominal distension, oliguria, jaundice and milk obstruction. Carp has a good therapeutic effect on pregnant women with fetal movement disturbance and gestational detumescence

Production steps:

Step 1: Ingredients: carp 700g salt, cooking wine, onion, ginger, millet pepper, Douchi soy sauce, sugar

Step 2: clean up the carp, wash and drain

Step 3: use pressure cooker to boil water. Do not add pressure valve when boiling water. After water boils, put carp into pressure cooker

Step 4: compact the sealing ring

Step 5: close the holes of the pressure cooker with a wet towel and simmer for about 20 minutes

Step 6: wash the millet and pepper and cut into shreds. Wash the onion and ginger and cut into shreds

Step 7: wash coriander and cut into sections

Step 8: add Douchi, onion and ginger to the frying pan and stir fry until fragrant

Step 9: add wine sauce, oil salt, sugar, millet pepper

Step 10: Boil the fragrance with a little water

Step 11: take out the carp, put it on the plate, pour the juice on the fish, and sprinkle with coriander

Materials required:

Carp: moderate

Douchi: right amount

Millet pepper: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Coriander: moderate

Sugar: right amount

Salt: right amount

Ginger: right amount

Note: fish with chopsticks poke fish, a touch that is rotten is cooked, can also be sealed with a pot, small fire stew cooked carp

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Wu Huo Yu