Sticky fish, also known as yellow-hot diced fish and steel needle fish, has fresh and tender meat. 10 yuan a catty, much more affordable than eating other meat. More importantly, the stickleback stew is really delicious. My family likes to stew stickleback with tofu, which is very delicious. Besides eating meat, you can also drink soup, especially fish soup with rice.
Next, I'm going to cook this dish with stickleback stewed beans. I didn't use cooking wine, but changed it to white wine, which tastes more unique. If you don't believe me, come and try with me.
Ingredients: 5 stickleback fish, tofu 100g, green garlic 1, half a bowl of flour, 5 peppers, 2 onions, 3 garlic, 6g ginger, a little salt 1 teaspoon, a little chicken essence, 2 coriander, 2 teaspoons light soy sauce, 65438 teaspoons white wine and 65438 pepper.
Cooking method: 1. First, prepare all the ingredients such as stickleback, tofu and green garlic. At the same time, the viscera and gills of 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 into sections for later use. When washing green garlic, you must peel off every leaf and wash it, so that it can be washed more cleanly.
3. Spread the stickleback evenly with flour. My fried fish likes to be covered with flour before frying, because it is not suitable for frying fish and it is not sticky or fishy. Of course, if you don't like fried fish with flour, you can also omit this step.
4. Put 2 tablespoons of oil into the pot, heat it to 60%, then shake it well to make the pot moist. After adding the stickleback, pick up the pot and shake well. 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, take the pan, shake it and color it evenly.
7. Add 2 bowls of hot water, cover the pot and stew for about 5 minutes until the fish soup is sticky and the stickleback fish has no blood.
8. Add bean bubbles, salt and chicken essence and continue to stew for 3 minutes. When the pot is almost cooked, sprinkle chopped green onion, green garlic and coriander for half a minute, then turn off the heat and cook.
Tips:
1, Stichopus japonicus has a strong earthy smell, and adding liquor 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.
When frying fish, the oil temperature must be heated to 60% before it can be put in, so it is not easy to stick to the pot.