Big bowl fish(da wan yu )

Big bowl fish

Introduction:

"During the festival, I'd like to present you with a more festive Hubei home dish - big bowl of fish. I wish you all a happy Spring Festival! Just like a kind of delicious food will be popular in every city for a while, big bowl fish impacts everyone's taste buds with its simple big bowl, friendly style and spicy taste. A big bowl of hairtail in soup, with a spicy smell, is on the table. When you look at it, you can see the kindness of farmhouse rice. When you eat it, the taste is strong, the fish is fresh and tender, and the soup is dripping, which is very enjoyable. Maybe some friends will ask, sister-in-law, how do you know there is a big bowl of fish in Hubei? You are not from Hubei. Ha ha, sister-in-law of the army, I'm very good at eating. I search for delicious food everywhere when I have nothing to do. Whenever there is any news about delicious food on the Internet or in books, I like to take it to see and deliberate. To put it bluntly, I was born to eat and live to eat. Ha ha. "

Production steps:

Step 1: prepare all the ingredients and clean up the bass.

Step 2: make a few cuts on both sides of the fish.

Step 3: apply salt to the body and abdomen.

Step 4: pour in cooking wine and marinate for 5 minutes.

Step 5: shred ham and red pepper, cut coriander into 1cm segments.

Step 6: pour the soy sauce, soy sauce and vinegar into a small bowl and mix well.

Step 7: rinse the salted fish with water and drain.

Step 8: put the frying pan on the fire and pour in the oil.

Step 9: add perch at 60% heat.

Step 10: fry until golden on both sides.

Step 11: Sheng Chu.

Step 12: use the bottom oil in the pot to cook fragrant pepper, star anise and dried pepper.

Step 13: add ginger and scallion, stir fry to taste.

Step 14: put the fried bass in the water.

Step 15: cook the cooking wine.

Step 16: pour in the mixture of soy sauce, soy sauce and vinegar.

Step 17: add xylitol.

Step 18: add hot water, the amount of water and fish can be level. Cover the pan and bring to a boil over high heat. Turn to low heat and simmer for 30 minutes.

Step 19: then season with salt.

Step 20: add shredded ham and red pepper, cover the pot and simmer for one minute, then remove the pot and sprinkle with coriander.

Materials required:

Perch: one 600g

Ham sausage: Half Root 60g

Red pepper: 1 / 2

Coriander: 2

Star anise: 1

Zanthoxylum bungeanum: 5g

Garlic: 1 head

Dried pepper: 1

Cooking wine: 20ml

Xylitol: (sugar substitute) 5g

Section: 5

Ginger slices: 6

Soy sauce: 30ml

Old style: 30ml

Vinegar: 30ml

Salt: 5g

Salt for salted fish: 5g

Cooking wine for salted fish: 15ml

Oil: right amount

Hot water: moderate

Precautions: 1. When frying fish, it's best to use a non stick frying pan. If you don't have it at home, you can wipe the bottom of the pan with ginger slices in advance and fry the fish in a hot pan. Once it's set, you can turn it over and fry it again. In this way, the skin of the fish won't stick off easily. 2. You can use salt and fishy wine to make bass. 3. If you like spicy food, you can increase the amount of dry pepper.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Da Wan Yu