Braised fish with black bean sauce
Introduction:
"Yesterday, I was caught by a friend on my microblog and gave me more than 50 Jin of fish. It's been a day for me. Two big fish split into the refrigerator. There are more than 30 carp crutches. Some of them were given to the neighbors, and the rest were stewed in lobster sauce. My family generally do not like to eat carp, mainly eating some trouble. However, today's carp stewed for a long time, with strong sauce flavor, crisp meat, thick juice and excellent taste. More than half a catty of carp is called carp, and less than half a catty is called carp crutch. That is, the bigger one is called carp, and the smaller one is called carp crutch. The protein of carp is not only high in content, but also good in quality. It can supply essential amino acids, minerals, vitamin A and vitamin D to human body. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life
Production steps:
Step 1: get ready for the carp.
Step 2: remove the scales, gills and internal organs of the fresh carp, clean them, and marinate them with cooking wine and salt for 10 minutes.
Step 3: prepare onion, ginger, garlic and Douchi.
Step 4: heat the oil in the pan and put in the fish. Leave the oil in the pot, add the lobster sauce and pepper and stir fry.
Step 5: deep fry until both sides are golden and remove.
Step 6: leave the bottom oil in the pan, add the Douchi and pepper and stir fry.
Step 7: add onion, ginger, garlic and chili star anise and stir fry until fragrant. Pour in water and bring to a boil. ten
Step 8: add soy sauce, sugar, wine, vinegar and salt.
Step 9: pour in water and bring to a boil.
Step 10: put the fish in the high heat, bring to a boil, turn to low heat, simmer until 1 hour, then the soup can be dried.
Materials required:
Carp crutches: right amount
Douchi: right amount
Onion, ginger and garlic: right amount
Salt: right amount
Soy sauce: right amount
Sugar: right amount
Vinegar: right amount
Pepper: right amount
Star anise: right amount
Cooking wine: moderate
Note: be sure to simmer in low heat, and don't turn the shovel in the middle. Because the fish is very crisp and easy to break. When it's full, it's light
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: Maotai flavor
Chinese PinYin : Dou Chi Men Yu
Braised fish with black bean sauce
Fried bacon with garlic sprouts. Suan Miao Chao La Rou
A different snack: fried noodles. Bu Yi Yang De Ling Shi Zha Mian Pian
Fermented bean curd with pork. Fu Ru Kou Rou
Fried noodles with sauce: my new taste. Zha Jiang Mian Wo Jia Xin Wei Dao Hai Xian Zha Jiang Tang Mian
Braised eggplant with tomato. Xi Hong Shi Shao Qie Zi