Second, how is the fish belly made? Iron plate fish belly and stir-fried fish belly are the most common dishes in various restaurants and food stalls. The types of stir-frying and quick-frying are mainly to present the crispy taste of fish belly. Pepper is used to cover up part of the fishy smell of fish belly, so as to refresh the mind, stir-fry spicy food to refresh the appetite, and can be used as a side dish with wine. Why not? My approach is slightly different from others, subverting traditional practices and opening up a new situation. The taste is not only spicy, but also sour and refreshing, spicy and salty, appetizing. Can be made into home cooking. The process is simple and easy to learn.
Ingredients: 200g fresh fish maw.
Ingredients: 100g sauerkraut, ginger, millet spicy, shallots, pickled peppers and Erjing peppers.
Seasoning preparation: vegetable oil, sesame oil, soy sauce, sugar, white vinegar, cooking wine, starch and salt.
Production process:
1, change the prepared ingredients into knives for later use, cut sauerkraut into small pieces, ginger into small pieces, millet and spicy into oblique pieces, two Vitex negundo pieces, and break pickled peppers as a whole, or cut into circles.
2. Prepare a basin, pour the fish belly into clear water, and prepare for the cleaning process. First, tear off the oily fat on the surface of the fish belly with your fingers, and then cut the fish belly one by one with scissors to clean the greasy inside.
3. After cutting all the holes, drain the water slightly, then pour it into the basin and sprinkle with a handful of starch, a little salt and a little white vinegar. Remove all the satiny attached to the fish belly, clean it, and scratch it twice with starch, white vinegar and salt until it is clean and greasy.
4. Prepare a pot, wash it, add a proper amount of water, pour a little cooking wine, add some ginger slices and shallots, and boil it until it boils. Pour the fish belly into boiling water, blanch it in boiling water for one minute, and then take it out for a bath. Rinse until the fish maw is cool, and then drain for later use.
5. Clean the pot, heat it, and add a proper amount of vegetable oil. Saute sauerkraut and pickled peppers first. Pickled peppers will be spicy when fried. Then, stir-fry ginger, millet pepper, leek and Vitex negundo in turn. When the cooking is almost cooked, turn off the switch, put in the processed fish belly, and start seasoning and soy sauce.
6, stir fry for about two minutes, so that the seasoning can also be evenly filled with ingredients. After frying, thicken the starch water so that the taste can be more fully hung up. Finally, sprinkle some sesame oil and stir fry for a few times.