The sea fish in the river is more affordable than carp. How to make it delicious? As a family that likes to eat fish, it is basically inseparable from fish every day; Actually, it is, but it is rare to buy freshwater fish such as crucian carp, carp and grass carp. Because freshwater fish have a strong fishy smell and soft meat, it is mainly because freshwater fish have too many thorns, especially when old people and children eat them. Although I always think carefully and pick and choose the thorns in the fish, there are always unexpected situations and sometimes I get stuck in my throat. Freshwater fish have tight meat and light smell, all of which are garlic cloves. The key is that there is basically no thorn except one main thorn, so relatives can rest assured to eat it, which has become the best choice every time. However, one kind of freshwater fish is an exception, and you should buy a few when it is expensive.

Fish comparable to freshwater fish are born in the river by mistake, which is more cost-effective than crucian carp. They are all garlic cloves without thorns, and relatives can rest assured to eat them. This kind of freshwater fish is tilapia, which looks like bream, just like a freshwater fish born in the river by mistake. Except for the main fishbone, there are basically no fishbones on the fish, and all the fish are pieces of white and flawless garlic cloves. Moreover, the fish is particularly tight and meticulous, and its taste is much higher than other fish. Of course, it can be compared with any kind of freshwater fish. However, the price of tilapia is particularly cost-effective, often a few yuan cheaper than the most common crucian carp, and it is a kind of freshwater fish with reasonable price. Today, I will share with my friends a special dish of traditional home cooking-stewed tilapia.

The processing technology of braised tilapia is 1. Soak 6 dried mushrooms in boiling water in advance to ensure that they are soaked thoroughly, and then cut them into hard particles of Pleurotus ostreatus. 65,438+05g chopped green onion, 65,438+00g ginger slices, 65,438+05g chopped green onion or chopped green onion; 30 grams of pork belly, cut into pieces. Small tilapia with a medium horizontal size of 1 weighing about 750- 1000g was selected, and the scales, viscera, viscera and peritoneum were removed and cleaned.

2, in order to facilitate the taste, insert the "one-word knife flower" obliquely on both sides of the fish, and go deep into the fish bone. Put the prepared tilapia into a long fish dish, cut 15g scallion and 10g ginger slices onto the surface of tilapia, add 2g salt, 0.5g white pepper and 15g rice wine, constantly and evenly wipe the surface and abdominal cavity of tilapia, and marinate for 30min. Basically, it can remove the fishy smell and improve the umami taste of tilapia.

3. Take out the salted tilapia and shred the ginger and garlic. Every part of tilapia should be sucked up with kitchen paper to avoid breaking the skin and splashing oil when frying fish. In a large pot, pour 40 grams of cooking oil, boil it at 70% heat, and add tilapia. Never roll it at first. When one side of tilapia is light golden yellow, quickly turn the spoon over and both sides are light golden yellow.

4. Push the fried tilapia to the side of the pot, add the sliced pork belly and fry the pot until it is completely transparent. Add small pieces of Dongru and ginger slices and stir fry again. Pour 30 grams of soy sauce and stir-fry with low heat until the sauce tastes like soy sauce; Pour in hot water 2cm below tilapia, add in hard particles of Pleurotus ostreatus, pour in 30g of rice wine, 3g of soy sauce, 2g of salt, 0g of old rock sugar10g, 0g of white pepper, 2g of chicken essence or chicken powder (choose by yourself), and braise in soy sauce10min.

5. In order to extract the juice, carefully move the tilapia onto the porcelain plate with a large flat plate or two flat shovels. Scoop up the raw material residue with a colander, pour in 50g glutinous rice flour, thicken the bright juice, pour it on the surface of the ripe tilapia, decorate it with shallots or sprinkle with chopped green onion, and enjoy.