Stewed fish
The method of stewing fish is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish!
Recipe Recommendations
- carp appropriate amount
- pork belly appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- octagonal a
- pepper 10 capsules
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Stewed fish
1
Ingredients: Reservoir carp, pork belly seasoning: garlic, ginger, spring onion, dried pepper, 1 star anise, 10 pepper, soy sauce, vinegar, salt, cooking wine
2
Clean up the fish, remove fishy lines, and control the moisture.
3
Place the pan on fire and stir-fry the pork belly to remove the oil.
4
Put the fish into the pan and fry on both sides until slightly browned.
5
Add a small amount of cooking wine and cook.
6
Put garlic, ginger slices, spring onion segments, dried peppers, star anise, and pepper into the pan.
7
Add 2 and a half tablespoons of soy sauce and 1 tablespoon of vinegar to taste, pour in clear water over the fish body.
8
Put the lid on high heat and bring to a boil, cook for another 10 minutes, add salt, and then change to low heat to simmer.
9
Simmer for 30 - 60 minutes, and collect the juice over high heat.
10
Characteristics: The fish is tender and tender, mellow and delicious, and rich in nutrientsStewed fish Make Tips
1. When making Kua-style stewed fish, river fish such as crucian carp, Wuchang fish, or small carp are generally used, so there is no need to score the fish to allow the flavors to penetrate. 2. When stewing the fish, add some pork belly or stuff the fish belly with seasoned minced meat; the resulting Kua-style stewed fish will have a meaty aroma and tastes even better than simply stewing the fish alone.