As the name suggests, swimming fish is to first put the fish in a pot with water and then sprinkle it with the seasonings. It is good for your body to minimize high-temperature frying in the hot summer.
Overwater fish are simple to make, have bright color, sweet and sour taste, and maintain good nutrition during the production process. It's easy to make and can be used even to entertain guests.
water passing fish
By RowanShields
Recipe Recommendations
- chopped pepper 30 grams
- pickled chili 30 grams
- Soaked wild pepper 20 grams
- pickled ginger 20 grams
- bean paste 20 grams
- dried chili 10 grams
- garlic 50 grams
- pepper 5 grams
- laojiang 10 grams
- cooking wine 30 grams
- steamed fish oyster sauce 5 grams
- sesame oil 10 grams
- white sugar 5 grams
- vinegar 5 grams
- water starch a little
- fish-flavored
- cook
- ten minutes
- simple
Steps for water passing fish
1
First, remove the scales and wash the fish, and tear off the black membrane in the fish belly. If the black film is not properly processed, the fish will have a strong flavor after the vegetables are finished, which will affect the taste.
2
Put a flower knife on the surface of the fish for easy taste.
3
Chop soaked peppers, soaked wild peppers, soaked ginger, soaked radish, garlic, and ginger into fine pieces, and cut the dried peppers into knots for later use.
4
Wash the frying pan, add appropriate amount of water to boil, add a few slices of ginger and cooking wine to the pan, add the fish, cover and cook over high heat, and cook for 5 minutes without turning the fish. Turn off the heat and simmer for 2 minutes. If the fish exceeds 800 grams, cook it for an extra 1-2 minutes.
5
Remove the cooked fish and plate it for later use.
6
Wash the wok and heat it, add the oil and add chopped pepper, chopped ginger and garlic, chopped radish, soaked pepper, chopped wild pepper, dried pepper festival, and bean paste. Stir fry the cooking wine to create a fragrance.
7
Add appropriate amount of stock or water, cook for two minutes, add white sugar, white vinegar, steamed fish drum oil, water starch juice, and finally add sesame oil to turn off the heat.
8
Pour the hooked juice evenly on the cooked fish, and finally sprinkle with chopped green onion.water passing fish Make Tips
1. It is best to control the weight of fish that has been made into water fish within 800 grams. 2. If the black film is not properly processed, the fish will have a strong flavor after the dish is processed, which will affect the taste. 3. Don't flip the fish during cooking, otherwise it will affect the appearance of the fish. 4. Don't blend too strongly if you lack juice. The ratio of sweet and sour depends on your personal taste.