About "How do Northeasters like to eat fish?" This question, Xiao Bian compiled the answers from users from multiple sources for everyone to understand more comprehensively.

1, the following opinions were praised by 557 people, and there were 402 exchanges and discussions:

The northeast fish thief pulls delicious food, and there are many kinds, and the practice is still a must! Gayazi is very famous in Northeast China. There is one of the most famous ways to eat in Northeast China, "Braised in Sauce". The sauce in the "sauce stew" is not the sauce of soy sauce, but the northeast sauce. The cooked Gayazi is so delicious that there are no friends! Braised eggplant with catfish is a famous dish in Northeast China. As the saying goes, catfish stews eggplant, which kills the old man. This shows the delicacy of this dish. Both wine and rice are suitable, and it is a favorite food for people. Dalian iron pot stewed fish, a little "firewood fish" feeling, using a large iron pot, burning firewood. Crucian carp stewed tofu, fresh fish, tender tofu, mellow and fresh taste. Northeast China likes stew, so can fish. Sauce stew is the best, and the longer the stew, the better! Source: WeChat WeChat official account eats spicy help

2. Wonderful answer:

The catfish stewed eggplant in Heilongjiang is not found anywhere else! It is a cold-water fish, living in the crevices between the sand and stones at the bottom of the cold-water river flowing out of the mountains. It is the kind of clear water river that everyone can drink directly! It's not the kind of wild or farmed catfish that lives in muddy and smelly water in the south! They are all different in appearance, and their beards and bodies can be distinguished from each other. The wild catfish in Northeast China grows very slowly, and the number of fish in a year is several times! It's expensive, too. Ten years ago, when Shandong was ten yuan and three or four kilograms, the wild catfish in Northeast China was about twenty yuan! Only Heilongjiang, Jilin, and Xing 'an Mountains in Inner Mongolia have them, including Liaoning and other places!

3. Wonderful answer:

South Yunnan is thousands of waters away from Qian Shan in the northeast, and people in the northeast really don't know how to eat fish. However, people in the western part of southern Yunnan eat fish like this. The fish is washed and gutted, and the fish belly is stuffed with salt and octagonal pepper noodles. After the skin is fried in the pot, it is sprinkled with Chili noodles and cooked with a little water. After the fish soup is solidified, it is eaten cold.

4. Wonderful answer:

Northeast specialty. "De Moli Stewed Fish" has a history of more than 100 years. The word "De Moli" is a Russian transliteration, which is the village of De Moli in Yihantong Township, founder county, Heilongjiang Province. Because the village is near the Songhua River in the north, the villagers here mainly make a living by fishing, and the stewed fish in Desmolly is a special dish in the village. Production method 1. Oiling: Wash the fish, change the knife, control the water, oil or fry for three or four minutes. 2. Adjust soup: master the amount of salt according to your own taste; Cut the onion into sections, don't chop it up, which can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients in the cooking basin and mix well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use. 3. Stewed fish: after the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add pork belly; Add boiling water, the amount of water is less than the fish body and the side of the big spoon, and stew it with strong fire; Boil the water for three or five minutes and then simmer for 20 minutes. (Note: the amount of water should not be too small. First, it takes a long time to stew. Second, vermicelli is needed later, and vermicelli is draught. 4. Feeding: After the fish is stewed in the pot for about 25 minutes, add vermicelli, potato and hazelnut mill, and the vermicelli should not stick to the bottom of the pot to avoid sticking to the pot. /kloc-After 0/0 minute, add the tofu and cabbage cut into large pieces. The whole cabbage can be put in. Turn off the heat and take out the pot after five or six minutes. Be sure to use a slightly larger basin to hold it, so that it will be enough to eat.

5. Wonderful answer:

Name of the dish: stewed fish in northeast iron pan Ingredients: grass carp 1 strip Ingredients: tofu, cabbage patch and vermicelli with appropriate amount of seasoning: spicy seasoning, pepper granules, tomato sauce, cooking wine, garlic spicy sauce, ginger slices, minced garlic, green onion segments, Chili oil and oyster sauce with appropriate amount. Marinated fish ingredients: Salt, cooking wine and white pepper are used to marinate the northeast iron pot stewed fish, which is one of the most distinctive dishes in the northeast cuisine. The method is very simple, with fish as the main material and stew as the main cooking method, and the taste is spicy. 1, kill the grass carp, then cut it several times, and drain the water. 2. Put the salt, cooking wine and white pepper in the right amount and mix well with water. 3. Marinate the fish in the marinade juice for 40 minutes to 1 hour for cooking. 1, soak the vermicelli in advance. 2. Cut the tofu and boil it with light salt water. 3. Use the cabbage. Add spicy seasoning, ginger slices, chopped garlic cloves, chopped green onion, tomato sauce, garlic chili sauce, oyster sauce and cooking wine, stir-fry until fragrant. 5. Add marinated fish and tofu blocks, add appropriate amount of hot water and bring to a boil. 6. Add cabbage sticks, cover the pot and simmer for 20-25 minutes. 7. Put vermicelli in the pot for a while, add Chili oil and appropriate amount of salt. 8. Take out the pot, sprinkle chopped green onion and serve.