Boiling small fish generally choose small crucian carp, remove the viscera and wash, dip in flour or egg white into the oil spoon deep-fried to golden brown, and then a small fish yards in the pot, sprinkled with green onions, ginger, garlic, cooking ingredients, pouring with cooking wine, vinegar, soy sauce, sugar, flour sauce, monosodium glutamate, and the right amount of water into the broth, stewing over a slight fire to the fish is fluffy, drizzled with a little sesame oil to take out. Will be steaming hot paste meat and potatoes and boiled small fish together, fresh and fragrant, excellent flavor.
Raw materials: (25 copies of the system) 2000 grams of new cornmeal, star anise 5 petals, salt 12. 5 grams, 25 grams of ginger, 5 grams of lye, 250 grams of soy sauce, 2500 grams of fish, vinegar 75 grams, 100 grams of green onions, 150 grams of flour, cornmeal leavening 750 grams, 25 grams of garlic, 1500 grams of peanut oil (consumed 350 grams), 100 grams of wet starch
Production: put the pointed bottom of the pot on the fire, pour peanut oil (75 grams), when hot, first under the star anise, will be fried out of the flavor, and then the onion, ginger, garlic down into. See shallots fried golden brown, down into the small fish, cooking with soy sauce, vinegar. Put in refined salt, pour in water (3500g) and cover the pot. When the soup boiled, will make a good biscuit biscuit biscuits one by one paste in the pot along the perimeter, covered with sorghum rod skin made of the cover curtain, the top of the tightly wet cloth, and will be placed on the pot on the medium heat. 10 minutes later, will be moved to the pot on the micro-fire, burned for about 5 minutes, and then return the pot to the medium heat, dripping wet starch in the fish broth, hooked on the thickening of the thin gravy, the small fish and soup into the 25 plate, you can eat with the biscuit biscuits. Stick the meat and potatoes boiled small fish atlas method two many people talk about "stick the meat and potatoes boiled small fish" are two pots and made, and Tianjin Lutai rural area, are a pot and made, so they are so called. "What do you make for dinner today?" A: "stick meat and potatoes boil small fish". Now the restaurant street is rarely made, usually farmhouse do it yourself, I'm afraid that people living in the city is difficult to eat the authentic stick meat and potatoes boiled small fish.
Methods:
(1) Stove: 6 India bilateral pot, pots and pans and the ground 70 centimeters high, the stove from the bottom of the pot of about 35 centimeters, bricklaying and become, specifically for burning firewood and grass. The lid of the pot is made of fine sorghum poles strung together, and wooden or aluminum lids are also available, but the flavor is not good.
(2) cornmeal method: generally add the right amount of soybean flour (or not), into the pot with boiling water, stirring with chopsticks, a little cooler to the dough together moist, soft and hard, not sticky, not flow for good. The dough will be ready to be used.
(3) the live minnows in advance, spit out the dirt, and then squeezed out the viscera, wash, water control.
(4) several seasonings into a combined juice. The pan enlarged oil is hot, the small fish on both sides of the frying color, and then cooked into the mixture of juice, taste good mouth, the juice over the small fish for degrees, the pan heated to boiling, the cornmeal into 10 and so from, 100 grams each, with two palms up and down on the sticker after the formation of the sticker into the pan, the pan must be hot, otherwise it slides down. General use of the pot without oil, and then burned on low heat for about 3 quarters of an hour that is.
Features: unique, a pot of mature, slow burning firewood, uncovered with a wet cloth sorghum pole of the farmers to do the pot cover, hot, fragrant, meat and potatoes above the soft, the bottom surface into a yellow Ga, chewing the crispy, the small fish taste delicious, even the head of the fish are "to the mouth crispy". Because of the same pot of fish and food, mixed flavor, so the meat and potatoes oozing with fish flavor, small fish through the corn fragrance, with a strong local flavor.