Stewed live fish with Demoli(de mo li dun huo yu )

Stewed live fish with Demoli

Introduction:

Production steps:

Step 1: clean up the three scale live fish and draw a knife on the fish

Step 2: prepare the dried pepper section. Ginger, scallion, pepper. Star anise

Step 3: put a little lard, then some vegetable oil, put lard stewed fish

Step 4: lower the dried pepper section. Ginger slices. Green onion. Fried star anise with pepper

Step 5: fry the fish in the pan, light the fire and fry the fish on both sides

Step 6: cook some cooking wine to remove fishiness

Step 7: add some rice vinegar to remove the smell

Step 8: color soy sauce

Step 9: Freshman ignition, let cooking wine rice vinegar fragrance release. This will take the fishy smell away

Step 10: warm the water. Salt. No fish

Step 11: cut tofu into large pieces and soak the noodles in advance

Step 12: prepare the scallions. Minced garlic. Coriander section

Step 13: stew the fish for about 10 minutes, then put the tofu in the pot

Step 14: simmer for five minutes and put the noodles into the pot

Step 15: simmer for another five minutes, add MSG and sprinkle with scallions. Minced garlic. Coriander section out of the pot

Materials required:

Live carp: one

Tofu: 400g

Vermicelli: 100g

Coriander: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Lard: right amount

Soybean oil: right amount

Dry pepper: right amount

Cooking wine: moderate

Rice vinegar: right amount

Soy sauce: right amount

Salt: right amount

MSG: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Note: fish fry is to go fishy, do not cover the pot when stewing, so the fishy smell will volatilize with cooking wine and rice vinegar

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : De Mo Li Dun Huo Yu