The scientific name of Gayazi is Pelteobagrus fulvidraco. It is very famous in Heilongjiang, and everyone knows it. It belongs to a kind of rare freshwater fish in Heilongjiang. The fish is not full of small spines like crucian carp. The fish is very tender and has no small spines, and it tastes very delicious. It can be used to make soup and stew. I teach you to do this without frying or frying. Add it to burn it together, and it is fragrant and tender. In Heilongjiang, there is a famous practice of "sauce stew". Because the meat of Gayazi is very delicate, any other method will destroy the shape of Gayazi and get messy results. The taste is so delicious that people want to eat the last meal. Let's see how to cook it.

Materials for sauce-stewed Gayazi: 500g of Gayazi, parsley 1 tree, proper amount of oil, onion 1 segment, ginger 1 block, 2 cloves of garlic, 2 tablespoons of soybean sauce, 3 tablespoons of soy sauce 1 spoon, 3 dried peppers and cooking wine 1.

Practice:

1. Remove gills and viscera from the fish, rinse it clean, and drain the water. The pectoral fin and dorsal fin of the fish have sharp spines, and the wound is red and swollen with severe pain after stabbing people. Be careful when cleaning up the fish, so as not to be stabbed.

2. Cut the onion into small pieces, mince the ginger, slice the garlic, cut the dried Chili, and dilute it with a little water in soybean sauce, which will be dry and easy to paste when frying.

3. Heat the pot with oil, add onion, ginger and garlic, and saute the dried peppers.

4. Stir-fry in soybean sauce and stir-fry the sauce. soybean sauce must stir-fry the taste before it is fragrant.

5. Add an appropriate amount of water, the water is not too harsh, add soy sauce, sugar, cooking wine, and add a little salt. The salt should be added less. soybean sauce is salty, and the salt with light taste can be omitted.

6. Bring the fire to a boil, add the croaker, and cook it with a small fire.

7. When a little soup is left after firing, the soup will be thickened by the fire, and then the soup will be put out and put on a plate. Sprinkle with coriander.

Tip: The croaker can't be fried in oil, because its meat is very tender, and it will break when fried. You can also use pig oil as the oil, which is more fragrant.