Anchovy

Anchovy

Introduction:

"Aung thorn fish, this fish has different names in different places. Many of us call it Aung thorn nail. It must have something to do with two hard spines on its head. Most parents prefer to buy this kind of fish for their children, because there is no bone in the fish except the bone on the main bone. Anchovy, it is sweet, flat, slightly toxic. Suitable food: suitable for cirrhotic ascites, nephritis edema, beriberi edema and dystrophic edema; suitable for early childhood acne. Taboo food: according to previous experience, it is "Fawu" food, so people with chronic diseases, such as bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus and stubborn pruritus skin disease, should avoid food or eat it carefully. Avoid eating with Chinese medicine Schizonepeta

Production steps:

Step 1: all kinds of seasoning, spare

Step 2: black fungus, bubble hair, clean, standby

Step 3: remove the intestines, remove the gills, wash, drain and marinate with yellow rice wine

Step 4: dry the pan, preheat the pan over low heat, add oil, heat the oil, pour in the fish, twist the fire slightly, fry for a while, and shake the pan gently

Step 5: when the fish can be shaken in the pot, add water, salt, dry pepper, garlic, ginger, rock sugar, soy sauce, pepper, cover, bring to a boil, turn to medium heat and simmer

Step 6: about 10 minutes, pour in maodoumi, cover and simmer for about 10 minutes

Step 7: pour in black fungus and simmer for three to five minutes.

Step 8: add cooked pig ointment

Step 9: collect the soup, turn off the fire, load the plate and serve

Materials required:

Anchovy: 500g

Fresh red pepper: right amount

Oil: right amount

Salt: right amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Small dry pepper: right amount

Lard: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Garlic: right amount

Ginger: right amount

Note: pepper, small dry pepper can be added to the oil to heat when sitting in the pot, so the spicy is stronger, we don't eat spicy, so we cook with fish, so the spicy is lighter, and the Maodou is the leftover from yesterday's cooking at home

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy