Frozen fish can also make good taste(gan shao chang yu leng dong yu ye neng zuo chu hao wei dao )

Frozen fish can also make good taste

Introduction:

"The first month of the lunar new year has passed, and the refrigerators and freezers after the lunar new year have been full of welfare for the lunar new year. Most of them are seafood, which is also the storage habit of people on the beach for many years. There is no seafood in the refrigerators, and life seems to have no end. Although the seafood market is very convenient now, this traditional good housekeeping practice is still passed on from generation to generation. However, the seafood has been refrigerated for a long time, which does not rule out the possibility of nutrient loss. Moreover, the taste and taste of seafood are very different from that of fresh ones. Especially if we people on the seashore serve a fish that is not fresh and frozen in a local hotel, we will feel that the businessmen do not respect or attach importance to it. Therefore, the only way to get the most satisfied taste without wasting raw materials is to do it It's about changing the way you cook. In fact, dry burned pomfret is the most classic dish of Shandong cuisine. I think that long ago, when there was no refrigeration tool, the seafood that Shandong inland people ate was certainly not very fresh. At that time, the ancients developed a cooking method --- dry burned, dry burned, which not only removed the fishy smell of the fish, but also kept the freshness of the fish to the greatest extent, killing two birds with one stone. "

Production steps:

Step 1: a pomfret

Step 2: pork, onion, ginger, garlic, red pepper

Step 3: wash pomfret, remove the impurities in the belly, and then make a cross knife on both sides of the fish

Step 4: cut green onion, ginger, garlic and red pepper, dice pork and prepare

Step 5: fry the fish with oil

Step 6: after the oil is heated, clean the water in the fish body, and then fry it in the oil pan

Step 7: fry until golden brown and remove

Step 8: leave the bottom oil in the pan, add Diced Pork, stir fry over low heat, and fan out the water and oil in the meat

Step 9: stir fry diced meat with onion, ginger, garlic and red pepper

Step 10: stir fry with seasoning and add soy sauce in turn

Step 11: add cooking wine

Step 12: add sugar

Step 13: add salt

Step 14: add water

Step 15: bring the fish to a boil and simmer

Step 16: simmer until the juice is thick, first put the fish out of the pot, then collect the fish juice and pour the juice on the fish

Materials required:

Pomfret: one

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Edible oil: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Note: 1, simmer fish fire not too much, avoid paste bottom, affect the quality and shape; 2, it is best to simmer with small fire, so that the fish is easy to taste.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Shao Chang Yu Leng Dong Yu Ye Neng Zuo Chu Hao Wei Dao