First of all, clean and marinate the Qingjiang fish, and then and the noodles, then the pot into the ingredients and fish pieces, the right amount of dough patted into a round cake, stick to the edge of the pot, stewed first after the cake is first served, placed on the edge of the plate can be.

Main ingredient: 1 fish from Qingjiang River.

Ingredients: green onion, ginger, corn flour, flour, bean paste, cilantro, cooking wine, soy sauce, salt, oil, soy sauce, oyster sauce, thirteen spices, sugar.

Stewing Qingjiang fish specific steps:

1, the Qingjiang fish viscera black membrane processing clean, and then chopped into pieces, into the basin, green onions cut into slices, ginger cut into julienne strips, put into the basin, and then poured into the appropriate amount of cooking wine to fishy, a small amount of light soy sauce, a spoonful of salt, stirring evenly marinated to about 30 minutes.

2, the basin into a bowl of corn flour, half a bowl of flour, pour water into the flocculent, and then and into the dough standby.

3, the ground pot pour into the amount of oil, oil heat into the onion and ginger sautéed, and then put a spoonful of Pixian bean paste, fried red oil after pouring into the water, put the amount of wine, soy sauce, oyster sauce, a spoonful of salt, a spoonful of thirteen spices, a spoonful of sugar, water open into the fish block.

4, take the appropriate amount of dough patted into a round cake, stick to the edge of the pot, cover the pot slowly simmer for about 20 minutes.

5: When the stew is done, take the pancake out and put it on the edge of the plate, then put the fish on the plate and put some cilantro on top of it.

Note

Ching Jiang fish is easy to cook, stewed fish pieces of time depending on the size of the fish pieces to adjust the stewing time. You can add salt according to your taste.