Home-cooked stewed fish

Features of recipe introduction: the soup is thick, pure, red, bright, salty, sweet and braised.

material

Ingredients: one carp (one and a half Jin), half a piece of tofu, four taels of pork with skin and two taels of wide vermicelli.

Seasoning: six red peppers, onion, ginger, garlic, sugar, cooking wine, aniseed, pepper, vinegar, Haitian fresh soy sauce and salt.

working methods

Raw materials are prepared to clean the fish, remove the head, split it in two from the middle, and fry it in an oil pan until golden brown; Cut the bean curd into triangles with a thickness of 1 cm, fry it into bean curd bubbles (golden yellow floating) in an oil pan, blanch the pork belly, cut it into strips, and wash it with wide powder.

Into the pot operation

1. Put one or two oils in the pressure cooker, add five aniseed and twenty pepper at the same time, stir-fry and take out. Add a spoonful of sugar and stir-fry until it is sauce-colored, then add onion, ginger, garlic and red pepper and stir-fry until fragrant, heat appropriate amount of water, and add cooking wine, vinegar, soy sauce and salt. Put all the ingredients in and cook them to the next centimeter.

2. Cover the lid, add the valve after boiling, and turn off the fire after charging. Medium rare, order sesame oil and enlarge the bowl. If there is too much soup, you can open the lid and bake the extra soup.

skill

Freshwater fish such as grass carp and silver carp can also be fried, and the soup made by the above method can be directly used as a pot and stewed on low fire for 20 minutes. When the gas is low, take out the valve and bake the soup over high fire.