Authentic Northeast Pot Stewed Fish

Authentic Northeast Pot Stewed Fish is a popular dish. Fish is rich in protein, which has a good effect on the physical and intellectual development of human body and is a very good delicious food. Let's take a look at the authentic northeast pot-stewed fish. Authentic northeast pot-stewed fish 1

There are two ways to make pot-stewed fish. One way is to use an iron pot as a tool, but the heating method is not fixed, which can be a fire, liquefied gas or an induction cooker.

The other one is "self-stew in iron pot", which is what we usually eat. This kind of fish stew is basically catering business. The stove is the dining table, and the fish is stewed directly in the pot, and then it is eaten around the stove. This form of fish stew in iron pot is very popular in our north. Because of the cold weather, we sit around the stove and eat stewed fish.

I'll share the cooking method of stewed fish in iron pot by myself. Stewed fish in iron pan has low requirements on the use of fish, which are basically common freshwater fish such as carp, crucian carp, catfish and triple scales that we usually eat. Because we seldom eat marine fish at ordinary times, these common freshwater fish are the main ingredients < P > And northerners generally have a salty taste. When making stewed fish in iron pan, all kinds of sauces are used as the main condiments, and various side dishes are added, so stewed fish in iron pan is a dish.

Method of making fish stew in iron pan.

ingredients and seasonings used: take stewed carp as an example, one fresh carp, about 1,511g, 411g of potatoes, 311g of tofu, 311g of eggplant, 211g of stewed fish sauce, 211g of vermicelli or vermicelli, 51g of cooking oil, two star anises, three or four dried tree peppers, chopped green onion and ginger slices.

practice steps:

1. Scales and viscera of carp are removed and cleaned, and then the two sides of the fish are cut with knives, so that the fish can taste as much as possible in the stew process.

two. Add cooking oil to the pot. After the oil is heated, first put chopped green onion, ginger slices, star anise and dried tree pepper into the pot and saute.

three. Stir-fry potatoes, eggplant and tofu in a pot, so that the ingredients can absorb the flavor of oil and seasoning.

four. After the ingredients such as potatoes and eggplant are stir-fried, we put the stewed fish sauce in the pot and stir-fry it evenly.

five. At this time, we will put the sorted carp on the fried side dishes, add water to the pot, and the carp will not be eaten. After the fire burns the pot, stew it for half an hour. Authentic northeast pot-stewed fish practices 2

Materials required for fish sauce stew: 1 carp, 1 tofu, 1 vermicelli, 1 coriander, 111g pork belly, appropriate amount of soybean oil, appropriate amount of lard, appropriate amount of salt, 1 onion, 1 ginger, 3 cloves of garlic, 2 tablespoons of seafood soy sauce, 1 tablespoons of braised soy sauce, 1 teaspoon of chicken essence, 2 tablespoons of soybean sauce, 1 tablespoons of cooking wine.

Steps:

1. Prepare the required materials. Carp, grass carp and chubby fish can be used as fish. Tofu is made of old tofu, which is resistant to stewing. Scales and gills are removed from the carp, and the internal organs are removed. The black film in the belly of the fish should be removed. Wash the fish and wipe off the water on the surface of the fish. Put the vermicelli into warm water in advance and soak the vermicelli until it has no hard core.

2. Cut the tofu in half, and then cut it into pieces about 1 cm thick. Slice the pork belly, slice the onion and ginger, pat the garlic cloves, and tear the dried Chili into pieces. If soybean sauce is dry, add a little water to stir well and dilute it, so that it is not easy to paste the pot when frying the sauce.

3. Put the fish flat on the chopping board, and make a cut at the front of the fish, which is 1-2cm near the gills. You don't need to cut it deeply, just make a cut at the tail of the fish, which is half the thickness of the fish.

Then pat the side of the kitchen knife a few times. At the edge of the fish gill, you will find a white spot as big as the tip of a needle, which is the fishy line. Gently hold the fishy line and pull it out. Pull it with one hand and pat the fish with the other hand with the side of the knife, and it will draw out a white line, which is the fishy line, and the other side will be removed in the same way. Make a few cuts on both sides of the fish, so that the fish can taste easily.

4. add half of soybean oil and half of lard into the pot, heat it, add carp and fry it, fry both sides of the fish golden, and take it out for later use.

5. Add pork belly and fry pork belly for oil.

6. Add the onion, ginger slices and garlic, stir-fry until fragrant, aniseed, and then add the dried chili.

7. Go into soybean sauce, stir-fry with low fire, stir-fry soybean sauce until the sauce is fragrant and deep-fry. When frying the sauce, stir-fry it with a small fire, and it is easy to fry the sauce with a big fire.

8. Add the fried carp, add hot water until the water is less than the fish, add seafood soy sauce, braised soy sauce, cooking wine, chicken essence and a little salt, bring to a boil with high fire, and simmer for 1.5 minutes.

9. After the time is up, add tofu and vermicelli. You can put tofu and vermicelli on both sides of the fish respectively, bring them to a boil with strong fire, and turn to medium heat for stewing for about 11 minutes.

11. After the time is up, collect the juice with strong fire, sprinkle chopped green onion and minced garlic, turn off the fire, serve out, sprinkle with parsley, and a pot of stewed fish with delicious sauce will be ready.

Tip: In this pot-stewed fish method, the fish can also be directly stewed without frying, and then stewed after frying. The method is similar to that of De Moli stewed fish, which is stewed with Northeast miso or soybean sauce as seasoning. The sauce is fragrant, and the fish is tender and tasty without fishy smell. Authentic northeast pot-stewed fish practice 3

First, all kinds of fish are scaled and viscera removed, washed for later use, and long eggplants are washed with pedicels and skins and grown into long strips for later use. Cut tofu into cubes for use.

secondly, put the oil in the pan, heat it, then put the onion, pepper, star anise, ginger slices, garlic slices, etc. into the pan, then pour in the soybean paste and stir fry, and then pour in the cut long eggplant strips. After the oil is immersed in the eggplant, pour all kinds of fish into the pan and stir fry for a few times, then pour in clear water. The water is just right for the fish. Pour in a spoonful of vinegar, and pour in a spoonful of soy sauce, and cover it.

finally, after boiling for 1.5-21 minutes, add a proper amount of salt, pour in the chopped tofu and coarse vermicelli, and simmer for a few minutes. Finally, add seasonal vegetables. When the vegetables are almost cooked, turn off the heat and take out the pot, and the delicious northeast iron pot stewed fish will be served.

Precautions

When pouring into soybean sauce, please stir a few times and then put the eggplant, so as not to make the sauce paste the pot.

The above is the way to stew fish in the northeast. Do you think it's very simple? As long as you identify the ingredients according to the recipe, the taste will be good. In addition to soybeans and eggplant, you can also make some corn paste cakes, which is even more memorable. Well, are you also tempted to do it? Then try it quickly, choose your own taste and do it quickly.