From my memory, this was my grandfather's favorite dish, and it was also a guest dish at home in the past.
In the past, there were no such decent fish as today. At that time, it was all miscellaneous fish and very cheap. I bought a lot of them for one yuan and usually put them in a big pot. The pot was a large iron pot trapped in the stove with a diameter of more than half a meter.
Put the fish on the bottom of the pot and pour in the peanuts. The firewood in the stove is burning vigorously. When the smell of fish wafts out from the gaps in the lid, just use the residual heat. The water is boiled to dryness and the waiting process is long and stuffy. Open the lid, and the mellow dish will be ready.
It really responds to the saying: soil is a waste!
Peanut fish stew
Recipe Recommendations
- grass carp 900 grams
- peanut 150 grams
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- cooking wine 20 grams
- soy sauce 20 grams
- pepper appropriate amount
- refined salt appropriate amount
- liquor 5 grams
- aniseed appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Peanut fish stew
1
Grass carp.
2
Soak peanuts in clear water for 40 minutes.
3
Ginger, onion, garlic.
4
Wash the grass carp and wipe it dry with water, add pepper, salt, and cooking wine to marinate the fish for 20 minutes.
5
1 tablespoon of white sugar, 1 tablespoon of wine (I rarely use cooking wine, I always use white wine), 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of vinegar. Mix into juice, wipe with ginger in the pan, add oil, heat, and fry the fish until golden on both sides.
6
Put 1 tbsp salad oil in a frying pan and saute the aniseed, ginger, onion, and minced garlic until fragrant.
7
Add the fish again, pour the condiments from the small bowl into the pan, and you can smell the aroma immediately.
8
Add peanuts, soy sauce, and water to taste appropriately, heat on high heat for 8 minutes, add coriander.