material
Ankang fish1piece (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
Practice of stewing Ankang fish at home
An Ankang fish should basically weigh more than 5 kg. Choose a fish with a small belly, bright eyes and bright skin! The fish is too big, and the boss of the fish shop helps me to remove the internal organs and chop them into pieces! Thank you very much?
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. Believe me, the crispy taste of lard residue mixed with Ankang fish will bring about a collision in taste!
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 pre-fried pork belly lard residue with skin, ok? .
Go, go, go ... with white rice? Rush over, it's time to eat, remember, fish stomach and fish cartilage are the essence, bite down, the essence of fish bones comes out of the nozzle, the fish skin Q is chewy, the lard residue with skin is crispy … saliva, saliva can't help but flow into a river …
Tips
1. There are tips for cleaning fish stomach. Please refer to "Step 2" for details.
2, pork belly with skin fried lard residue must not be less!
3. Ankang fish must be drowned and washed twice.
4. Please use "hot water" to stew Ankang fish.