Stewed fish, brain and delicious!(dun yu bu nao you mei wei )

Stewed fish, brain and delicious!

Introduction:

"I often eat fish. Today's fish is a fish with Hunan characteristics. It's not included in braised fish, but stewed fish."

Production steps:

Step 1: slice the scallion, cut off the chive, shred the ginger, slice the garlic, cut the green pepper with a knife

Step 2: cut a carp with a slanting knife to make it easy to fry and taste, but don't cut it off. Today, the knife is too hard, so the final product is a little broken

Step 3: heat the dry pan and wipe it with ginger slices to reduce the fish sticking to the pan when frying

Step 4: add the oil and fry the fish when the oil is warm to 70-80% (because our pot is small, we should make sure that the head and tail of the fish can be fried when frying, otherwise the final taste is not good or the fish is not cooked)

Step 5: deep fry until both sides are brown, add appropriate boiling water, then add shredded ginger, garlic, cooking wine, soy sauce, steamed fish soy sauce, Pixian Douban sauce, mix well.

Step 6: wait about 10 minutes, then put in the chopped green pepper, scallion slices, sugar and salt, mix well. During this period, keep using the frying shovel to pour the hot soup on the fish, because some places are not in the soup, so we need to use the shovel to pour the juice by ourselves (remember not to turn the fish over, properly shovel the bottom of the fish, and don't stick to the pot)

Step 7: continue to simmer for another 15-20 minutes, the fish is almost ripe, then put in monosodium glutamate and chicken essence, and simmer for about 2 minutes, and collect the juice by the way.

Step 8: load the plate, sprinkle the chopped chives, and then pour the remaining fish soup on the chives. A stew of fish is on the table. The fish is tender and delicious. I hope you like it too!

Materials required:

Fish: 1000g

Ginger: right amount

Garlic: right amount

Scallion: right amount

Chives: right amount

Small red pepper: right amount

Pixian bean paste: 1 tbsp

Salt: right amount

Steamed fish and soy sauce: 1 tbsp

MSG: right amount

Chicken essence: appropriate amount

Sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

Small green pepper: right amount

Precautions: before frying fish, you must wipe the pan with ginger slices to prevent sticking to the pan; when you cut the knife on the fish, remember not to cut too deep, one side of the final shape is not good; in the process of stewing, keep pouring juice on the fish, so as not to affect the taste of some parts.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dun Yu Bu Nao You Mei Wei