1. Stewed fish in clear soup
Ingredients: fresh fish, ginger, onion, cooking wine, salt and water.
Steps:
1. Wash the scales, internal organs, head and tail of fish for later use.
2. Slice ginger and shred onion.
3. Put the fish in the pot, add appropriate amount of water, add ginger slices, onion segments, cooking wine, and simmer on low heat after the fire is boiled.
4. After stewing for 20 minutes, add appropriate amount of salt and stew for 10 minute.
2. Braised fish
Ingredients: fresh fish, ginger, onion, cooking wine, salt, sugar, soy sauce and water.
Steps:
1. Wash the scales, internal organs, head and tail of fish for later use.
2. Slice ginger and shred onion.
3. Cool the oil in a hot pan, and fry the fish on both sides until golden brown.
4. Leave a small amount of base oil, add ginger slices and shallots and stir-fry until fragrant.
5. Add the right amount of cooking wine, salt, sugar and soy sauce, and add the right amount of water. When the fire boils, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
3. Stewed fish with Chinese sauerkraut
Ingredients: fresh fish, sauerkraut, ginger, garlic, cooking wine, salt and water.
Steps:
1. Wash the scales, internal organs, head and tail of fish for later use.
2. Cut sauerkraut into small pieces, slice ginger and mince garlic.
3. Cool the oil in a hot pan, and fry the fish on both sides until golden brown.
4. Leave a small amount of base oil, add ginger slices and minced garlic and stir-fry until fragrant.
5. Add appropriate amount of cooking wine, salt and water, and add sauerkraut. When the fire boils, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
4. Laoganma stewed fish
Ingredients: fresh fish, Laoganma bean paste, ginger, onion, cooking wine, salt and water.
Steps:
1. Wash the scales, internal organs, head and tail of fish for later use.
2. Slice ginger and cut onion.
3. Cool the oil in a hot pan, and fry the fish on both sides until golden brown.
4. Leave a small amount of base oil, add ginger slices and shallots and stir-fry until fragrant.
5. Add appropriate amount of cooking wine, salt and water, and add appropriate amount of Laoganma bean paste. When the fire boils, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
final result
The above is a complete list of fish stew practices in Northeast China. Each method has its own unique taste and flavor, and you can choose according to your own preferences. Stewed fish is not only delicious, but also nutritious. It's a healthy home-cooked dish. I hope everyone can try it, enjoy the delicious food and stay healthy at the same time.