2. frying pan is hot, under the bottom oil, put onion and ginger, punch flavor. Add soup, under the fish, put salt, vinegar, sugar, red pepper, garlic cloves, monosodium glutamate. After boiling, simmer for about 30 minutes, sprinkle parsley segments can be served.
[The key to the process]
1. Add enough soup at once, do not add in the middle, to maintain the original flavor.
2. The main ingredients should not be too small, and it is more appropriate to add salt after cooking.
3. The ratio of sugar and vinegar is controlled at 2:l is good.
[flavor characteristics]
1. sturgeon, it is found, cod, locust for the sturgeon family of two fish, produced in coastal areas, as well as the north and south of the major waters, the body length of up to three meters, greenish-yellow, white belly, meat quality, known as the Heilongjiang River in the "King of Fish". Sturgeon in the Northeast has always been as a precious fish made of delicacies on the table, according to the Qing dynasty "with the garden food list" records, the Qing dynasty Wenhua Hall University Professor, who lived in Jiangsu Governor, Jiangnan and Gui, Guang and other positions such as Governor Yin Wenrui Gong, had eaten sturgeon many times, and often make their own. "Sturgeon seek" a dish, said: "Yin Wenrui Gong since the best sturgeon locusts," the generations have made the cod as a famous dish, and now the Northeast still maintains these traditional dishes.
2. Sturgeon is sweet and flat. Contains protein, fat, amino acids and rich lecithin. It has the effect of tonifying the stomach and nourishing the spleen, benefiting the five viscera, and law of wind and dampness, and is suitable for spleen and stomach qi deficiency, less food, indigestion and other diseases.
3. This dish is sweet, sour, salty and spicy, the soup is fresh and mellow, the fish is tender and tasty, the meat is white as jade, for the Northeast region, a traditional dish
.