The easiest way to make the most delicious fish stew(zui jian dan de fang fa zuo chu zui mei wei de dun yu )

The easiest way to make the most delicious fish stew

Introduction:

"The method of stewing fish personally taught by my husband's grandmother is very suitable for the taste of northerners. I'm a real southern girl. It's a very simple procedure, but the fish I make is really delicious. Every time my husband makes rice in fish soup, he can eat several bowls."

Production steps:

Step 1: make the necessary seasonings for delicious stewed fish, which are necessary for daily life at home. Those who can't cook can also try.

Step 2: slice the onion and ginger, pat the garlic with the back of the knife, shred the dry red pepper and set it aside. If you like spicy food, put more dry red pepper. If you can't eat spicy food, put a little bit more, mainly to improve the taste.

Step 3: ingredients, seasoning family, very simple, very homely right

Step 4: Although I love cooking, I am very strange to fish, because I never eat fish, but my husband belongs to "cat". He handles all the fish at home, and I only process them. This is the prepared raw material, silver carp

Step 5: put the bottom oil in the pot, not much, when the oil temperature is slightly hot, put half of the prepared onion, ginger, pepper, seasoning, dried shredded red pepper into the pot to stir fry.

Step 6: add water when you smell the flavor, and note that the shredded pepper can't be fried.

Step 7: add the same amount of water as the fish, then put in a bottle cap Erguotou, a teaspoon of soy sauce, the remaining onion, ginger, pepper, seasoning, shredded red pepper, garlic first, then add three teaspoons of salt.

Step 8: cover the pot, bring to a boil over high heat, and then simmer over medium heat for about 10 minutes. Put a spoonful of sugar and a spoonful of vinegar into the pot. Do not stir. Cover the pot directly and simmer over medium heat for about 20 minutes. Add garlic and chicken essence in turn before starting the pot.

Step 9: This is the last ingredient selected when the fish is put on the plate. Because my husband likes to use fish soup to mix rice, he always uses chopsticks to clamp the fish out one by one, and then uses the leaky net to block it, and directly pour the fish soup on the fish, so that it tastes delicious and will not affect the taste.

Materials required:

Silver carp: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry red pepper: right amount

Edible oil: right amount

Old style: moderate

Beijing Erguotou: a bottle cap

Vinegar: a spoonful

Soft sugar: a spoonful

Salt: right amount

Chicken essence: appropriate amount

Note: 1. The amount of salt is not quantitative, depending on the size of the fish, novice cooking should pay attention to. 2. For fish and seafood, Erguotou is better than cooking wine. 3. Any river fish can use this method to stew fish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zui Jian Dan De Fang Fa Zuo Chu Zui Mei Wei De Dun Yu