The stickleback fish, also known as yellow spicy diced fish and steel needle fish, is tender and tender. 10 yuan a catty is much more affordable than eating other meat. More importantly, the stickleback fish stew is really delicious. My family likes to stew stickleback fish and bean curd together, which is very delicious. Besides eating meat, we can also drink soup, especially soaking rice in fish soup is too suitable.
Next, I'm going to make this dish by stewing beans with stickleback fish. I didn't use cooking wine, but changed it into white wine, which tastes more unique. If you don't believe me, come and have a try with me.
Ingredients: 5 stickleback fish, bean curd 1 00g, green garlic 1 handful, half bowl of flour, 5 peppers, 2 onions, 3 garlic, 6 grams of ginger, salt 1 teaspoon, a little chicken essence, 2 parsley, 2 teaspoons of soy sauce and white wine/kloc-.
Cooking method: 1, first prepare all ingredients such as stickleback, bean curd, green garlic, etc. At the same time, the viscera and gills of the stickleback were removed and cleaned.
2. Cut the bean bubble in half, peel the garlic and cut it into thin slices. Scrape the ginger and shred it. Wash the green garlic and cut it into sections for later use. When washing green garlic, you must peel off every leaf to clean it, so that it can be washed more cleanly.
3. Wrap the stickleback fish in flour evenly. My fried fish likes to wrap the flour before frying the fish, because it is not suitable for frying the fish, and it is not sticky and has no fishy smell. Of course, if you don't like frying fish in flour, you can also omit this step.
4. Put 2 tablespoons of oil into the pot, burn it to 60% heat, then shake it evenly to moisten the pot. After adding the stickleback, pick up the pot and shake it evenly. The advantage of frying fish is that the oil temperature is heated evenly, and the fish is not easy to stick to the pot and paste off.
5, fry one side, then turn the stickleback and fry the other side, and fry both sides until golden.
6. Add ginger, pepper, garlic slices, pepper, soy sauce and white wine, pick up the pot, shake it and color it evenly.
7. Add 2 bowls of hot boiling water, cover the pot and simmer for about 5 minutes until the fish soup is thick and there is no blood in the stickleback.
8. Add bean bubbles, salt and chicken essence and continue to stew for 3 minutes. When the pot is about to be cooked, sprinkle chopped green onion, green garlic and coriander for half a minute, then turn off the fire and cook.
Tips:
1, Stichopus japonicus has a strong earthy smell, and adding white wine properly can remove the odor better than adding wine. Moreover, adding white wine can also make this dish unique.
2, fried stickleback wrapped in flour, can also reduce the fishy smell.
3. When frying fish, the oil temperature must be heated to 60% before putting it in, which is not easy to stick to the pot.