Stewed fish is one of the representative dishes of Shandong cuisine. When I saw it, I always wanted to try its cooking method to keep the original flavor of fish. So what does this "stew" mean? I also checked the information. It refers to processing raw materials into blocks and segments, rolling starch, hanging egg paste, putting in a large oil pan, frying at high temperature until golden brown, and then stewing. The advantage of this prefabrication method is that the raw materials are not easy to be broken in the boiling process, which inhibits the overflow of raw material freshness. Hanging paste can make the taste more mellow in frying and stewing, and also prevent the freshness of raw materials from soaking in the soup, which can keep the freshness of fresh soup. At the same time, the heating time of stewing is shortened. Most stews are heated in medium heat for a short time, and the soup is thick and white for seven or eight minutes to ten minutes. But how to cook this "fish stew" well, I have three secret weapons. One is pork belly, which is more delicious with pork belly; The second is beer. Adding beer will further remove the fishy smell and refresh your mind. The third is pepper oil, which will enrich the taste of fish. See how I add it step by step. & lt& lt packaging
Category label: Shandong cuisine home-cooked recipes
Taste of dishes
fragrance
Main technology
stew
Composition details
Grass carp block 400g pork belly 50g.
Right amount of oil and right amount of beer.
Appropriate amount of vinegar and soy sauce.
Proper amount of raw flour and soy sauce.
Appropriate amount of salt and pepper
Ginger slices and garlic
Proper amount of onion
Detailed steps of stewing fish with Shandong cuisine
1. Absorb the water from grass carp pieces with kitchen paper towels, and arrange them on the fish chops with dry starch (many people hang egg paste here);
2. Heat the pot, add cold oil, and slowly fry the fish in the pot;
3. Fry the fish until golden brown on both sides, and take it out for later use;
4. Stir-fry pork belly with a small amount of oil left in the pot;
5. Stir-fry the oil until fragrant, and add ginger slices, garlic, star anise and cinnamon.
6. After stir-frying, add a proper amount of soy sauce, soy sauce and vinegar, then add beer, boil over high fire, and add seasoning such as salt, pepper and a little sugar to taste;
7. After the soup is boiled, add the freshly fried fish and keep it on medium heat.
8. Keep pouring the soup on the surface of the fish, cook for ten minutes, and then collect some juice on the fire;
9. Take out the fish, put the meat slices and garlic on the surface of the fish, and then pour some juice on it;
10. Cool the oil in the pot and add some pepper until the oil gets hot and slightly smokes. Turn off the fire and put the fried peppers aside.
1 1, directly poured into the fish with onions;
12, the delicious stewed fish is ready.
Tips for stewed fish in Shandong cuisine
1. It is said that the traditional stewed fish is made of eggs and then fried. I don't like frying, so I just fry it until it's golden brown.
2. Be sure to add some pork belly and stir-fry the fat, so that the fish stewed together is more delicious. If not, make it with some lard;
When cooking soup, I use beer. Its umami flavor can make fish more delicious, and beer will volatilize after cooking, so don't worry;
4. It is also the finishing touch to drive away shallots with Chili oil, which makes the fish taste richer.