Stewed fish

Stewed fish

Introduction:

"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!"

Production steps:

Step 1: Ingredients: reservoir carp, streaky pork < br > < br > seasoning: garlic, ginger, scallion, dried pepper, one star anise, 10 pepper, soy sauce, vinegar, salt, cooking wine

Step 2: clean up the fish, remove the fishy line and control the moisture.

Step 3: stir fry the pork over the fire.

Step 4: put the fish in the pot and fry it on both sides until yellowish.

Step 5: cook with a small amount of cooking wine.

Step 6: put garlic, ginger slices, scallion, dried pepper, star anise and prickly ash into the pot.

Step 7: add 2.5 teaspoons of soy sauce and 1 teaspoon of vinegar to taste, and pour in water.

Step 8: bring to a boil over high heat and cover, cook for about 10 minutes, then add salt, and simmer over low heat.

Step 9: simmer for 30-60 minutes, then collect the juice.

Step 10: characteristics: the fish is fresh and tender, mellow, fragrant and nutritious

Materials required:

Carp: moderate

Streaky pork: moderate

Garlic: right amount

Ginger: right amount

Scallion: right amount

Dry pepper: right amount

Star anise: one

Chinese prickly ash: 10

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, do stewed fish, generally crucian carp, Wuchang fish, small carp and other river fish, so do not need to make the fish taste and scratch on the fish. 2. When stewing fish, add some streaky pork or use the prepared meat stuffing to fill the stomach of the fish. The stewed fish has the flavor of meat, which is more delicious than simple stewed fish.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy