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First, braised carp is delicious.
Marinated carp and fish;
Braised carp with cabbage skin in wok
Ingredients: 800g crucian carp.
Seasoning: appropriate amount of edible salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of edible blending oil, appropriate amount of sugar and appropriate amount of fragrant lai.
Production process:
1. Wash the fresh crucian carp, and cut each section from the middle.
2. First pour a small amount of oil into the pot, spread a circle of cabbage, put the fish into the pot, hold a bowl of water, add onions, ginger and garlic, and then add a teaspoon of salt and a teaspoon of sugar.
3. Add a small amount of pepper powder.
4. Add a teaspoon of vinegar.
5. Add the pulp.
6. Add a spoonful of soy sauce.
7. Fill another bowl of water, cover it and start stewing.
8. Simmer on low heat for about 20 minutes and open the lid.
9. Turn the bottom cabbage leaf twice with a shovel to avoid pasting the bottom.
10, sprinkle a small amount of fragrant lai, and you can get out of the pot.
1 1, pot. Put it on a plate and you can eat it.
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Second, the characteristics of dishes
Gourmet: stewed fish in northeast iron pot
Main material: carp 1.
Seasoning: tofu, Chinese cabbage and sweet potato vermicelli.
Condiments: spicy condiments, pepper granules, tomato sauce, rice wine, garlic Chili sauce, ginger slices, garlic cloves, shallots, Chili oil and sesame oil.
Fish seasoning: salt, rice wine and black pepper.
Cooking method
salt
Stewed fish in northeast iron pot is one of the most distinctive dishes in northeast cuisine. The method is relatively simple. Fish is the key ingredient and stew is the dominant cooking method. The taste is spicy.
1. Kill the carp, then cut it with two knives and control the water.
2. Put the salt, rice wine and black pepper together and mix them evenly with ice.
3. Marinate the fish in the marinade for 40 minutes to 1 hour.