Salted black carp with peanuts in casserole(hua sheng xian qing yu bao )

Salted black carp with peanuts in casserole

Introduction:

"My hometown people have a hobby of eating salted fish. They cook salted fish with peanuts. There is fresh fish in peanuts and the smell of peanuts in fish meat. The two are in one and complement each other."

Production steps:

Step 1: salty black carp section, soak in water for half a day to remove saltiness.

Step 2: wash and cut into pieces.

Step 3: heat the oil in the pan, put down the fish pieces, fry them into two yellow sides, and serve.

Step 4: wash the peanuts, put them into a pressure cooker, add some water, anise and cinnamon, bring to a boil over high heat, simmer over low heat for 10 minutes, and turn off the heat.

Step 5: take the casserole and add the peanuts.

Step 6: add salted black carp, ginger and scallion.

Step 7: add wine, sugar.

Step 8: add soy sauce, add appropriate amount of water, boil over high heat, low heat for 20 minutes.

Step 9: remove the knot and sprinkle with scallion.

Materials required:

Salted black carp: 400g

Peanut: 150g

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Note: 1. The time of soaking fish is controlled according to the salinity of fish. 2. No more salt.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hua Sheng Xian Qing Yu Bao