Stewed fish with garlic(da suan wen yu )

Stewed fish with garlic

Introduction:

"The nutritional value of crucian carp: 1. The protein contained in crucian carp is excellent in quality, complete, easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular eating can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it. 2. Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and unblocking collaterals, warming the middle and lower Qi, and has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes mellitus; postpartum women stewing crucian carp soup can tonify deficiency and dredge milk. 3. Crucian carp is tender and delicious, which can be used as porridge, soup, vegetables and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women. I believe you've eaten a lot of crucian carp soup and braised crucian carp. Today, I'll give you a unique way of crucian carp, which is roasted and stewed slowly with garlic until the garlic is soft and no longer spicy. The skin of crucian carp is wrinkled, smooth and tender, and the color is ruddy. It definitely gives you a new experience of taste and vision. Those who like eating fish but have never eaten this kind of fish are worth a try. "

Production steps:

Step 1: main materials needed.

Step 2: remove the black film of crucian carp, wash and cut into pieces. Marinate with wine, pepper, salt, ginger and scallion for 10 minutes.

Step 3: cut ginger into slices, millet spicy into circles, parsley into long sections, onion into flowers, onion into pieces.

Step 4: take out the ginger slices and scallions in the salted fish, add 3 tbsp starch and 3 tbsp garlic fried powder.

Step 5: slowly pour in clean water, mix well and let stand for 3 minutes to make the water absorbed by the powder.

Step 6: heat some oil in the pot, put the fish in the pot over medium heat, fry and fry them, and leave them slightly yellow on both sides.

Step 7: when the oil temperature rises to 70% heat, pour in the fish pieces and stir fry them, which can make the skin more crisp, and also make the fish pieces spit out some oil, which is not greasy and healthier.

Step 8: leave the bottom oil in the pot, enlarge the garlic, fry slightly, add ginger and millet, stir fry until fragrant.

Step 9: add the onion and stir fry slightly. Smooth the bottom of the pot.

Step 10: add the fried fish and smooth.

Step 11: spread coriander, pour in 1 / 3 boiling water of submerged fish body, and simmer slowly. When the soup is dry, add the same amount of boiling water and simmer again. The garlic is soft and the skin of fish is wrinkled.

Step 12: add the steamed fish drum juice, turn the chicken essence to high heat, stir well, sprinkle with chives and enjoy.

Materials required:

Crucian carp: 400g

Garlic: 1 head

Ginger: 1 piece

Millet pepper: 1

Fried garlic powder: 3 tbsp

Starch: 3 teaspoons

Scallion: 1

Onion: half

Coriander: a little

Pepper: 1 teaspoon

Cooking wine: 1 teaspoon

Vegetable oil: right amount

Steamed fish sauce: 1 tbsp

Salt: half teaspoon

Chicken essence: half teaspoon

Note: 1. The black film in the belly of fish must be removed, which is the source of fishiness. 2. Pickled fish is for deodorization and better taste. 3. The ginger slices and scallion of salted fish must be taken, because salted fish is very fishy. 4. When hanging the paste, it should be dried, so that the powder should be paid on the fish. 5. When stewing fish, you need to add boiling water. Stewing twice is to make garlic softer, taste powdery, make fish skin more wrinkled, and taste more like QQ.

Production difficulty: Advanced

Craft: Skills

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Da Suan Wen Yu