Stewing small fish with Northeastern soybean paste is a very unique way of doing it. As a Northeastern person, I really miss the small fish sauce that my mother made for snacks. Especially with rice, I can eat several bowls of it every time.

Northeastern specialty small fish sauce. Small fish has soft bones and few spines, making it the best choice for making small fish sauce.

To make small fish sauce, it is best to use small crucian carp of about three to four centimeters, which has fresh and tender meat.

Plus the fragrance of Northeastern miso.

The nutritional value of fish is very high. In addition to promoting health, regular consumption of fish products also contributes to the development of intelligence. The most important thing is that fish is white meat, which is a healthy and delicious food for those who want to lose weight.

Natural weight loss food.

Materials prepared: small fish, dry noodles, onions, ginger, garlic, small red peppers, Northeastern soybean paste, soy sauce, vinegar, sugar, salt, MSG 1. Empty the washed fish first 2. Then dip the fish

For dry noodles, fry in oil over high heat and then low heat until brown. 3. After frying, pour a little oil. After the oil is hot, pour a little bit of sauce and add some red pepper (according to personal taste) and stir fry.

, until it is fragrant 4. Pour the fish, then mix the soy sauce, vinegar, sugar, salt, and MSG into the pot, cover it with a lid, pour in water, and wait for the water to boil.

(ss) The best is squid, which is cold water fish. Heat the pot, add soybean oil, and add a little lard. When it is hot, add scallions, ginger slices, and garlic. Saute until fragrant. Add red dried chili peppers and Northeastern farmers.

Fry the bean paste until fragrant, add water and bring to a boil, add the fish, add a little vinegar and cooking wine, cover the pot and it will be ready for twenty minutes. When it is out of the pot, put in the coriander and scallions to make small fish sauce. First, boil the oil.

Stir-fry your own soybean paste, then add onions, ginger, garlic, dried chilies and stir-fry until fragrant, then add an appropriate amount of water and boil before adding the fish. The fish paste meat produced in this way will be firm and not loose!

When the soup is almost done, add some MSG and take it out!

The fish sauce produced this way is authentic!

But some people like to add star anise or other preparations to the fish sauce to increase the umami flavor of the fish sauce. It just depends on personal taste!

But no matter how you make the fish sauce, don’t make it too bland as it will have a fishy smell. How much chili is added depends on your personal taste. It tastes very good with rice!

Now that living conditions have improved, many people still like to eat small fish sauce. Some people like the taste, and some people eat it for memories!

Asking this question really stuns me. I have never been to Northeast China and have never eaten food there. The only thing I have eaten is the leek dumplings made by a couple from Northeast China last year. For a person like me who has a strong Sichuan taste, it tastes average, right?

It tastes bad. As for Xiaoyujiang, it’s the first time I’ve heard of it. Sorry for not being able to help you. Hello everyone, I’m Shi Wenqian. I’m very happy to answer this question.

There are many choices of ingredients for making small fish sauce, but I personally think that the most delicious one is the fish.

The methods are similar, the most important thing is the choice of sauce.

The fish doesn’t know if I’m calling it right or not, it’s the kind of slender silver-white fish.

The fish is small and slender and then braised in oil, so the thorns can be ignored.

When we make Northeastern fish sauce at home, we don’t use dry soybean paste. We choose soybean paste, which is stinky soybean paste.

The method is also very simple: wash the small whitebait and control the water, add more oil to the pot, heat it and add the small fish.

Stir-fry until green onions are broken. Add in the stinky bean paste and stir-fry. After stir-frying, add water to cover the fish. Add a little salt and simmer until the water dries up.

Northeastern small fish sauce is rich in sauce, appetizing and easy to make. Especially when you don’t want to eat, have a plate of small fish sauce, which is delicious and goes well with rice. The small fish sauce is made from fresh small fish, processed and used

The Northeastern soybean paste is stewed. The sauce is rich in flavor and goes very well with rice.

I believe that many people like to eat small fish. It is delicious, nutritious and delicious. My children and I like to eat small fish. We often buy it and fry it. Northeastern small fish sauce is a special recipe in Northeast China. It has a rich flavor.

, delicious and easy to cook, the method is very simple, you can make it at home, it is delicious and hygienic. Every time you make Northeastern fish sauce, you can eat an extra bowl of rice. It is so delicious that you can’t stop eating. Let’s share how to make it.

Northeastern fish sauce.

1. Steps to make Northeastern fish sauce 1. Prepare ingredients: small crucian carp, onions, ginger, garlic, dried chili, soybean oil, Northeastern soybean paste, MSG, thirteen spices 2. To make fish sauce, choose fresh fish

, the small fish is fine without removing the internal organs, but the small fish here will also remove the internal organs. After removing the internal organs of the small fish, wash it several times, drain it and set aside.

3. Wash the onion, ginger and garlic, chop the green onion, ginger and garlic into slices. Heat oil in a pan. Add northeastern soybean oil to the pan. When the oil is hot, add the onion, ginger, garlic, and dried chili peppers, and stir-fry until fragrant.

4. After stir-frying until fragrant, add Northeastern bean paste and thirteen spices and stir-fry evenly. Add an appropriate amount of water, then add a little soy sauce, boil the water, and pour the small fish in.

5. Cover the lid and simmer over medium-low heat for fifteen minutes. When the time is up, add a little MSG, stir-fry evenly, and reduce the juice over high heat. When the soup thickens, take it out of the pot and put it on a plate.