Stewed pike

Materials: 2 sea pike, green onions, ginger, a little vegetable oil, moderate amount of cooking wine, a little white vinegar, salt

Practice:

1, fresh sea pike, bought live;

2, pike scrape off the fish scales;

3, pike shaved belly intestine, clean, make sure to put the belly of fish The viscera and blood clean up, cut into large pieces;

4, put a little oil in the pot, put onions and ginger fried flavor, put the right amount of water, into the cut pieces of pike;

5, put the right amount of cooking wine and a little white vinegar, add enough water at a time, cover the lid of the pot on a high flame, turn the fire to simmer for 15 minutes or so;

6, the process of stewing fish open the lid to see that the fish soup is beginning to become milky white, the surface out of the oil flower; mind you can skim off the oil flower;

7, and finally put the right amount of salt seasoning, start the pot to eat open drink.

Notes:

Fried pike before the peppercorns stir-fried and then put the pike, so that the soup stewed out of the fresh, add a little white wine can be de-odorized to increase the aroma.

Generally fresh pike's body fusiform, elongated, head short and wide, with large scales. The fat eyelids are not well developed and cover only the edges of the eyes. The body is covered with round scales. The dorsal side is greenish gray, the ventral side is light gray, and the scales on both sides have black vertical stripes. If you don't have these characteristics, it may not be a fresh barracuda.