Stewed potato with black carp

Stewed potato with black carp

Introduction:

Production steps:

Step 1: after washing the black carp, use a knife to make a few strokes on the bottom (convenient for taste) and put it in the plate to control the dry water.

Step 2: peel potatoes, wash and cut into small pieces.

Step 3: cut onion, ginger and garlic into slices.

Step 4: put oil in the pan, fry the black carp in the square after the oil is hot, turn down the heat when both sides are golden.

Step 5: then put in the potato chips, large ingredients, green onions, ginger, garlic, and then add soy sauce, vinegar, salt, monosodium glutamate, thirteen spices in turn.

Step 6: finally, pour in the water without fish and potatoes at one time, bring to a boil over high heat, and turn to low heat to stew for about 20 minutes.

Step 7: turn off the heat when there is a little time left.

Step 8: ha ha, out of the pot.

Materials required:

Black carp: 2

Potatoes: 2

Scallion: right amount

Large material: moderate amount

Garlic: right amount

Ginger: right amount

Salt: right amount

Vinegar: right amount

Thirteen spices: appropriate amount

MSG: right amount

Soy sauce: right amount

Precautions: 1. When frying fish, the water should be controlled to prevent people from collapsing. 2. Vinegar can be put a little more, if put less, the fish will be very fishy. 3. Stew to the end can be appropriate to leave some soup, do not stew too dry, no soup fish will feel very hard. 4. Potatoes can be stewed according to personal preference. My husband doesn't like anything hard, so I stew for a long time.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh