Braised anchovies in oil

Braised anchovies in oil

Raw materials for stewing anchovies in oil:

Live huangdang fry (also known as pouted silver carp) 1000g, tender white cabbage 100g, scallion 50g, fresh ginger 20g, prickly ash 10g, star anise 10g, cinnamon 10g, peanut oil 250g, soy sauce 10g, Shaojiu 15g, sugar 20g.

Procedure of stewing anchovies in oil:

Scrape the scales, gills and viscera of huangdang fry and clean them. Cut the cabbage heart into four pieces, cut the green onion into 12 cm long sections, slice the ginger, wrap the Zanthoxylum, star anise and cinnamon with gauze for the spice bag. Add peanut oil into the frying pan and heat it to 60% heat (about 150 ℃). Fry the fish into golden color and remove the oil. Take a frying pan and brush it clean. Put a grate on the bottom of the pan and a spice bag on it. Turn the fried fish head outward. Put the onion on the fish surface and the cabbage heart on the onion. Put it evenly and cover it tightly. Add clear soup, soy sauce, Shaoxing wine and sugar to make juice, pour into the pot, cover the pot tightly, bring to a boil over medium heat, and then move to low heat to stew. When the soup is consumed to about 2 / 5, add sesame oil, and change to low heat to stew to make the soup thick. When it is consumed to 1 / 5, remove the pot from the heat, cool it, and put the cabbage and green onion together

Characteristics of braised anchovies

Salty and sweet taste, sweet fragrance, crisp fish bone.

Braised anchovies in oil

Braised anchovy is a traditional famous dish in Shandong Province. The main raw material is huangdang Miao fish, the ingredient is tender white cabbage heart, and the main seasonings are pepper, star anise, cinnamon, etc. it is made by simmering in low heat.

Production method 1

[raw materials]

Live huangdang fry (also known as pouted silver carp) 1000 grams. 100 grams of tender cabbage and 50 grams of green onion.

[production process]

Scrape the scales, gills and viscera of huangdang fry and clean them. Cut the cabbage heart into four pieces, cut the green onion into 12 cm long sections, slice the ginger, wrap the Zanthoxylum, star anise and cinnamon with gauze for the spice bag. Add peanut oil into the frying pan and heat it to 60% heat (about 150 ℃). Fry the fish into golden color and remove the oil. Take a frying pan and brush it clean. Put a pot on the bottom of the pan and a spice bag on it. Turn the fried fish head outward. Put the onion on the fish surface and the cabbage heart on the onion. Put it evenly and cover it tightly. Add clear soup, soy sauce, Shaoxing wine and sugar to make juice. Pour into the pot, cover the pot tightly, bring to a boil over medium heat, and then move to low heat to stew. When the soup is consumed to about 2 / 5, add sesame oil and simmer over low heat to make the soup thick. When it is consumed to 1 / 5, remove the pot from the heat, cool it, pick up the cabbage and green onion and put them in a plate, and then put the fish in a large plate.

Color and flavor: sweet and salty, sweet and mellow, crisp fish bone;

Ingredients: live huangdang fry (also known as pouted silver carp) 1000g

Accessories: 100g tender white cabbage, 50g green onion; 20g fresh ginger, 10g prickly ash, 10g star anise, 10g cinnamon, 250g peanut oil, 10g soy sauce, 15g Shaojiu, 20g sugar

Production method 2

1) Scrape the scales, gills and viscera of huangdang fry and clean them;

2) Cut the cabbage heart into four pieces, cut the scallion into 12 cm long sections, slice the ginger with a knife, wrap the Zanthoxylum, star anise and cinnamon with gauze for the spice bag;

3) Add peanut oil into the frying pan and heat it to 60% heat (about 150 ℃). Fry the fish into golden color and remove the oil;

4) Take a frying pan and brush it clean. Put a pot on the bottom of the pan and a spice bag on it. Put the fried fish head outward and the end inward in the pan. Put the scallion on the fish surface and the cabbage heart on the scallion. Put them evenly and cover them tightly;

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