Qingge cuisine:

Stewed fish in a large pot is often cooked, and some experiences and methods are shared with you.

Step 1: First, select a grass carp weighing about 5 kg, remove the scales and gills, remove the internal organs, and clean it. Then, put a few slices of onion and ginger in the belly of the fish, put a flower knife on the fish, and marinate it with a little cooking wine and salt for 5 minutes. 5 grams of tofu, cut into appropriate pieces and soaked in water for later use.

step 2: prepare ingredients and seasonings; Slice 2 grams of pork belly, slice green onion and ginger for later use, 1 star anise, 2 dried peppers, 1 gram of pepper, 5 grams of salt, a little chicken essence, 5 grams of soy sauce, 5 grams of oil consumption, 5 grams of cooking wine, 3 grams of sugar and 5 grams of balsamic vinegar.

step 3: put vegetable oil in the pot, which is more than stir-frying, pour the chopped pork belly, stir-fry the oil, fry the fish in the pot until both sides are slightly yellow, add pepper, star anise, dried pepper, onion and ginger, stir-fry until fragrant, and add boiling water to the pot to submerge more fish.

step 4: add tofu to the pot, then add 5 grams of cooking wine to remove fishy smell, 3 grams of white sugar to refresh, 5 grams of soy sauce, 5 grams of soy sauce to color, and 5 grams of oil consumption. When the fire boils, turn it into a small fire and stew it slowly. After stewing for 15 minutes, add 5 grams of balsamic vinegar to reduce the fishy smell of the fish, and stew for about 1 minutes with appropriate amount of salt. When the fish soup becomes sticky, add a little chicken essence to enhance the taste, and then serve. Sprinkle a little coriander on the plate, which is beautiful and delicious. Tofu should be stewed for a long time to taste better.

prepare ingredients: 3 grams of flowers. Pork belly 15g

Seasoning: 5g salt, 25g sugar, 5g soy sauce, 1g soy sauce and 75g rice vinegar. 2 cloves of aniseed, 2 dried red peppers, onion, ginger and garlic cloves * * * 1g

1? Change the knife

silver carp to remove scales, gills and viscera, and clean the black peritoneum on the abdominal wall. Cut a knife 2 cm wide on both sides of the fish body for use, and cut the pork belly into thick slices for use.

2? Make a

cauldron, heat it, add 1 grams of soybean oil and stir-fry the pork belly on low heat. Stir-fry shallots, ginger slices, garlic, aniseed and dried peppers, and add 1 grams of improved silver carp to cook wine. Then cook 75 grams of vinegar, add water and make the fish even. Add all seasonings, bring to a boil, and simmer for 45 minutes, and then collect the juice automatically.

Features: the fish is tender and full of flavor. Fish soup is sticky and soaked in rice, and steamed bread quacks

① What kind of fish is suitable for stewing in a large pot

There are many kinds of fish. Personal preferences are also different. Stewed fish can be anything you like. Silver carp, carp, grass roots, small miscellaneous fish ... can be. The most important thing is freshness. Fresh, fresh. The main thing is to say it three times

② Is it too sweet to put that polysaccharide?

the amount of sugar is suitable for the fish in proportion to 15: 1. Sugar can neutralize vinegar, and the taste of salt in the formation is neutral

③ Isn't it sour to put too much vinegar?

vinegar is cooked when the fish is in the pot, and its volatility is used to take away the fishy smell of the fish. Let it simmer in soup. The residue in the soup will continue to volatilize with heating until the whole process of stewing fish. Generally, the ratio of fish weight to vinegar is 4: 1. Finally, the mixed aroma will not have the sour taste of vinegar.

④ Can other fish be stewed with the above ratio of sweet and sour? < P > This ratio is only suitable for large freshwater fish. Such as: carp, grass roots, silver carp, white lotus ... This ratio is the best proportion of stewed fish in a large pot. Stewed fish in a large pot requires natural juice collection at last, without too much soup and thickening, otherwise the vinegar will not volatilize completely.

⑤ Will it take too long to stew for 45 minutes?

Tofu is boiled in thousands, and fish in thousands. The most difficult thing to master in stewing fish in a cauldron is the heat. 6 kg of fish is quite a lot. Without a long simmer, there will be no taste in the fish. The 45-minute simmer was summed up in long-term work. At this time, the meat quality of fish is the most tender, and the collagen of fish is also fully released. At this time, the fish is the most fragrant and fresh

Prepare ingredients: 25g carp, 2g corn segment, 15g skin, 1g wide flour, (whatever you like)

Seasoning: 3g secret sauce, 5g soy sauce, 2g thirteen spices, 5g sugar, 2g white wine, 2 cloves aniseed, dried. Chop the corn into pieces and wash the broad flour

2: make

hot pot, cool the oil, add onion and ginger, saute until fragrant, add secret sauce, soy sauce and fish, and cook with white wine. Add all the seasonings to the fish without soup, stew for 15 minutes on high fire, then simmer for 25 minutes with all the ingredients.

Secret sauce: 1 bag of Xiangqi sauce, 2 bags of Sun Island sauce, and .5 bag of Bangchuidao hot sauce, and stir evenly.

Stewed fish in iron pot is only one kind of stewed fish, and the simplest cooking skills are used to make the most beautiful taste. The taste of stewed fish in iron pot comes from simple seasoning, the best proportion and the mastery of heat. Only by rational use of seasoning and reasonable control of heat, the rest will be left to time. Use time to accumulate the original flavor of the fish itself ... this may be the true meaning of stewed fish in iron pot

I'm glad to answer your question.

how to cook fish in a large pot? Then I'll recommend you a special dish in Northeast China today, big fish in iron pot!

1. Buy a carp weighing two Jin, scrape the scales and wash it. Find a container and marinate the fish with soy sauce, cooking wine, starch, salt and pepper for fifteen minutes.

2. Slice the ginger and garlic, cut the pepper into small pieces, cut the mushrooms into large pieces, cut the green onions into small pieces (more cuts are more tasty), chop a spoonful of pepper, and reserve a proper amount of pepper.

3. Put the fish in the pan, fry on low heat until golden on both sides, put the prepared ginger, garlic and pepper into it and saute until fragrant, and add water until the fish is covered with mushrooms.

4. After boiling, add salt, monosodium glutamate, light soy sauce, dark soy sauce, oyster sauce, chopped pepper, cut into small pieces of green onions, cook for two to three minutes, and serve out to finish the fish stew in iron pan. (If you like vermicelli, you can add the soaked vermicelli and seasoning after boiling water)

I hope my answer can solve your problem. Do you have any good methods to write and study together?

I'm glad to answer this question. Stewed fish in iron pan is familiar to us who are born and raised in Northeast China. Northeast China is vast in territory and abundant in resources, and there is a saying: "The pheasant flies into the rice cooker when it hits the roe deer and scoops up the fish." It can be seen that our northeast is rich in natural resources. When we were young, we lived in bungalows, and every family had cauldrons burning with wooden boards. In the northeast, the forest coverage was large. At that time, there was no need to close the mountain, so people could go up the mountain at any time, so people picked up wood from the Woods, chopped it into dice, and used it to make a fire. At that time, the ecology was good, and many fish were salvaged in the river. Speaking of this, I can't help but see a big cake around the fish stewed in a big iron pot, and my mother is adding a clapper, and the clapper is crackling ...

This picture is gone forever, and the cauldron has disappeared into buildings. Now we all live in buildings. However, the scene and taste of stewed fish in iron pan are deeply imprinted in my mind. Because I am obsessed with stewed fish in iron pan, my mother decided to let me eat stewed fish in iron pan in the building ... Today I will introduce you to my mother's stewed fish in iron pan.

Step 1: Scales and viscera of carp are removed and cleaned.

Step 2: Change the carp (change the knife to make it more tasty) and cut it into two pieces for later use.

Step 3: Prepare onion, ginger, garlic, small red pepper and pepper.

Step 4: Boil the oil from the pan at 5% heat, add small red pepper and pepper, stir-fry until fragrant, add onion, ginger and garlic, stir-fry for ten seconds, add fresh soy sauce, consume oil and add some salt. (Take it out for later use)

Step 5: Prepare auxiliary materials, side dishes, vermicelli, and eggplant, which will be easier to taste, tofu. (There is a carp stewed eggplant in the northeast to support the old man.) Lettuce, oil and wheat dishes that you love can also be put in.

Step 6: Pour the boiled juice into an iron pan and add water (heating the water fish will make it taste better). Put the fish in, add the side dishes, and add some salt according to your mouth. (At this time, the fire can't be too big, so it's easy to blow up the skin of the fish. Wait for a few minutes with a low fire and then adjust it to medium heat.).

Step 7: Stew for 2 minutes before eating.

Although there is no big cake on the pot, the fish tastes very good, and the enthusiasm for eating fish has not diminished. Eating and eating is like going back to the cauldron in the bungalow when I was a child .......

Stewing fish in cauldron was the earliest common practice in rural areas, and it was the simplest way to cook in rural areas. Sticking cakes in the fish pot was even more delicious.

With the development of society, some people who can do business have moved this way of stewing fish in a big pot to the city, and opened a restaurant for stewing fish in an iron pot in the city, which is also very popular among the public.

Let's share the experience and methods of stewing fish in a large pot that I have done many times, hoping to help your problem.

first of all, there are several kinds of common fish that are generally selected for stewing fish in large pots. 1. Silver carp, that is, chubby fish, has a particularly large head. 2. Big carp. 3. Catfish, a thorn, is tender and tender. 4. Wujiang fish, the fish is similar to catfish. 5. Salmon, which is unique to Heilongjiang in Northeast China, is more expensive.

Materials and methods for stewing fish in a large pot:

1. First, prepare ingredients and seasonings; A piece of pork belly, cut into large pieces, prepare green onion, ginger, garlic, northeast soybean sauce, dried pepper, aniseed pepper, salt, chicken essence, soy sauce, cooking wine, white sugar and mature vinegar.

2. Method of making stewed fish in a large pot: wash the big fish, and cut the back a few times to make it easy to taste. Add cooking oil to the pot, which is more than cooking. Add chopped pork belly, stir-fry lard, add dried pepper, stir-fry until fragrant, add onion, ginger and garlic, stir-fry until fragrant, add a spoonful of soybean sauce (about 5g), and add soybean sauce to remove fishy smell and increase the flavor of fish sauce. Stir-fry soybean sauce, add water or boiled water to the pot.

3. Start seasoning: If the big fish weighs about 5 kg, add about 2 grams of salt, and the fish is slightly salty and has a taste. Add a proper amount of chicken essence, add a little cooking wine to remove fishy smell, add a little old vinegar to remove fishy smell, add a little about 5g of white sugar to refresh, add a little soy sauce and a little soy sauce to color, and the fish soup will be dark red. Change the fire to boil, add the prepared big fish, the fish soup is no better than the fish, cover the pot, or stick cornmeal cakes in the pot, and simmer slowly over low heat. Generally, it can be stewed in the rural hometown for about 25-3 minutes. When the fish soup becomes sticky, it can be cooked. Sprinkle a little parsley on the plate, which is beautiful and delicious.

conclusion: in the north, there is a saying that it is better to eat salted fish and drink water than light fish and drink soup, which means that eating fish is better than salting it.

another way is to roll tofu a thousand times and fish a million times. This statement means that tofu will taste better if it is stewed for a long time, and fish will taste better if it is stewed for a long time.

prepare a few fish, make several cuts on the front and back of the fish, add onion ginger, pepper, star anise and salt, marinate for one hour, then burn the oil, the oil temperature is 8% hot, and fry them one by one. Since they are fried in a big pot, they are not fragile when they are out of the pot. After frying, first add pepper, star anise and pepper, and then add onion ginger and garlic to fry until fragrant. Then add a little more salt, chicken essence, monosodium glutamate, white sugar, and white sugar to freshen up, and then color it. If the color is light, put some soy sauce. Then, the most important thing is to put a layer of bamboo rafts on the bottom of the pot to prevent the pot from being burnt. Finally, put the fish in a good order one by one, so that they can be taken one by one when they are out of the pot, and they should not be fragile until the fish are ready. The practice is actually very simple, and the ingredients will be used more. Let's talk about it in detail.

ingredients: grass carp, red pepper, onion, salt beans, soaked potatoes, wide powder, anise pepper, vinegar sauce, soy sauce, soy sauce, garlic, ginger, pork belly, dried bamboo shoots, baby dishes, oil consumption, fragrant leaf noodle sauce, sugar Pixian bean paste

Specific methods:

1. All materials are ready, pork belly is boiled and cut into thick slices, onion, ginger, garlic and potatoes are cut into large pieces for use

2.

3: fry all the fish until they are golden on both sides.

4: cool the oil in a hot pan. When the oil is hot, stir-fry the fragrant leaves, star anise and pepper, stir-fry until the star anise and pepper are all burnt, and then control the oil and take it out.

5: Add pork belly and stir-fry until it becomes slightly discolored

6: Remove the meat to one side, add onion, ginger and garlic, Pixian bean paste and dried pepper, and stir-fry the meat evenly

7: Add potatoes first

8; Then put the dried bamboo shoots, which I dried by myself. After soaking the dried bamboo shoots, blanch them for 2-3 minutes, take out and squeeze them out and put them on the potatoes.

9. Add the fried fish.

1. After putting the fish in place, add vinegar and cooking wine, then add soy sauce, soy sauce, soy sauce, salt and sugar, then pour in water even with the fish, and boil over high fire to start stewing the fish.

first, put the fresh fish