Materials?
Ankang fish yitiao
Ten millet peppers
Four garlic seedlings
Three green peppers
Soybean sauce ershao
Chop 2 tablespoons of Chili sauce
3 tablespoons soy sauce
40 grams of yellow rice wine
Balsamic vinegar 1 spoon
30 grams of ginger
One ball of garlic seed
Braised Ankang fish?
An Ankang fish weighing seven Jin.
Peel, gut and gills, and keep the belly and liver.
stripping and slicing (food)
Rinse and drain after blanching.
Cut green pepper and red pepper into sections, cut garlic seedlings into sections with a hob, slice ginger and chop garlic seeds.
Put rapeseed oil in the pot, boil and smoke, then pour ginger slices and garlic seeds into stir-fried incense.
Stir-fry fish, pour soybean sauce, chop Chili sauce, soy sauce, yellow wine and balsamic vinegar, continue to stir fry, simmer in a little water for 10 minutes, and collect juice over high fire.
Green and red pepper segments, add garlic seedlings, stir-fry for 10 seconds, and serve.
Steam the fish liver for eight minutes, slice it, set the plate and prepare the sauce.
Stewed Ankang fish at home
Materials?
Ankang fish 1 piece (6 kg 4 Liang)
Pork belly with skin 30g
Jiang 3 kuai
Garlic with skin 8 petals
2 peppers
2 shallots
6 tablespoons cooking wine
4 tablespoons oyster sauce
2 tablespoons of braised sauce
5 tablespoons soy sauce
2 tablespoons of rice vinegar
How to stew Ankang fish at home?
The stomach of Ankang fish is the essence, but it is not easy to clean. Don't worry. I'll tell you a little trick: first rub it with salt, and a lot of mucus will come out, then add flour and stir it evenly. All the dirty things will be absorbed by the flour, just rinse it off!
Cleaned fish stomach
An Ankang fish is basically above 5 kg.
Put a proper amount of salt and ginger slices into the cauldron, add Ankang fish pieces after the water boils, and pour a proper amount of cooking wine. Blanch for about 6 minutes.
There will be a lot of floating powder when Ankang fish is washed again, which indicates that it needs to be washed again.
It's not easy to blanch for too long, otherwise it's a pity that the fresh sweetness in the fish is seriously lost! After the second washing after blanching, are the fish pieces white and tender? Key point: the skin and cartilage of Ankang fish are the most delicious. Although the fish is delicate and white, I love the delicacy of cartilage and skin more!
Ingredients and vegetables: wash ginger, garlic and pepper for later use.
Fry some lard residue with skin in the pan for later use.
Pour the right amount of oil into the pot, add ginger and garlic and saute. Garlic with skin is resistant to cooking, and the soup head is not easy to be turbid.
Pour in Ankang fish pieces and peppers, don't stir fry yet, the fish is easily broken.
Add 6 tablespoons of cooking wine, add 4 tablespoons of oyster sauce, 4 tablespoons of braised juice and 5 tablespoons of light soy sauce in turn.
Stir well and cook for 2 minutes to taste and color.
Add "hot boiling water" which is not more than the amount of fish pieces, boil for about 15 minutes on high fire, and simmer slowly for about 25 minutes on low heat. Be patient and simmer slowly until the fish bones are crisp and rotten.
Add 2 spoonfuls of rice vinegar to taste, then turn on high fire to collect juice, after seasoning, add shallots and pork belly lard residue with skin fried in advance, and get it.