List of ingredients ingredients: tongue sole, small pomfret 2, small yellowtail, pancetta 1 small piece;
Instruments: 5 dried chili peppers, green onions, ginger and garlic, onion half, light soy sauce, light soy sauce, salt, sugar
1, prepare the auxiliary ingredients: we sliced the ginger and take half of it to chop, small onions cut into small segments, onion, garlic chopped, put in a bowl and spare.
2, dealing with small pomfret: we take a knife to pomfret abdomen cut open, deal with the viscera, clean with water, in the process of rinsing, we can use our hands to scrape the black membrane of the pomfret abdomen, after processing, we put in a bowl standby.
3, dealing with yellowtail: we take a knife to remove the yellowtail scales and gills, we also need to remove the top of the fish head of that part of the fish skin, which is yellowtail fish fishy parts, remove clean, then remove the viscera, rinse with water, put in a bowl and standby.
4, dealing with tongue sole: we start directly from the head of the fish skin off, you can tear off a whole piece of fish skin, then we clean up the viscera, rinse with water, cut large pieces, put in a bowl and spare.
5, dealing with pork: we peeled pork, cut thin slices, put in a bowl and spare.
6, deodorization: we take out a bowl, put a lot of water in the bowl, then add the right amount of salt and white wine, then add ginger and scallions, with a hand to pinch the scallions, so that the scallion flavor is better integrated into the water, stir evenly, then we put all the fish into the bowl, completely submerged, soak for about 20 minutes. White wine plays a role in removing the fishy smell, that salt can help us sterilize the fishy smell, but also can make the flesh of the fish become more elastic and promote the protein contraction of the fish coagulation. After soaking, fish out, drain excess water, or dry with kitchen paper towels, put in a bowl and set aside.
7, the formal production: we put the pan hot, open medium heat, add the right amount of oil, and then add garlic and ginger, evenly stir-fried, stir-fried, and then pour into the pork and onions, continue to stir-fry, stir-fry, stir-fry flavor, stir-fry until the meat brown, and then add the right amount of wine and dried chili peppers, stir-fry evenly, and then pour in a large amount of boiling water, to the ingredients completely submerged. You can put more ginger and garlic, better to help remove the fishy flavor, you pay attention to control the fire, to avoid the oil temperature is too hot to cause the chili black.
8, then we turn on the heat, boil the water, put a little lard, to increase the flavor and enhance the taste, stir evenly, now you can put the fish into the pot, cook for about 5 minutes, so that the pot has been kept in a boiling state.
9, seasoning: we add the right amount of old soy sauce in the cooking pot for color, add soy sauce, salt, sugar, stir evenly, turn down the heat, and then put the lid on the pot, cook for about 10 minutes, cook the fish is completely cooked through the flavor of the broth will be thickened, and finally we sprinkled with chopped green onions, you can get out of the pot, this fresh meat tender home cooked mixed fish on the production of the completion of it.
Wen Wen in the production of this home-baked mixed fish, which we also with the pork, you can choose between fat and thin pork, the fat part can be a little more, to supplement the dish of fat, because we use today's 3 kinds of fish are not too high in fat, so that we can make our dishes more rich in flavor. Which we said the right amount, a little, these are based on the ingredients you want to deal with to decide, there can not be a fixed unit of measurement, the most common seasonal beans, will not deal with you to add a bag of salt, inside or no flavor, and there are more absorbent ingredients, such as oil tofu, a little bit of salt on the flavor, you want to learn to cook, the trick is to see more, more, more, more brain, it is the right solution Oh.