Stewed Kailingsuo
Barracuda is a famous food at the mouth of our Yellow River. There is a saying spread among local fishermen: "If you lose your cart and cow, don't lose your barracuda head." The meat of the barracuda is tender and tender, with high protein content and rich in nutrients. The "Kailingshuttles" in spring are the most precious, when the meat of the barracuda is the most delicious.
Recipe Recommendations
Steps for Stewed Kailingsuo
1
Scaled the barracuda, washed the internal organs.
2
Cut the sections, put them into a bowl, add onions and ginger, and marinate in cooking wine for 20 minutes.
3
Slice tofu.
4
Heat the pan with oil, add the pepper grains first, stir-fry until fragrant.
5
Add the barracuda and fry it on both sides.
6
Add onions, ginger, garlic, water, and salt and bring to a boil over medium heat.
7
Then add white wine, vinegar, and tofu respectively.
8
Cover and simmer for 20 minutes.Stewed Kailingsuo Make Tips
Add a little white wine to enhance freshness and aroma.