2. Heat a little oil in a pot, add peppercorns, ginger and fry slowly
3. Fry out the ingredients after the aroma is released
4. Wash the fish slices and absorb the water on them with a kitchen paper towel
5. p>
6. Turn them over and fry them again after browning on one side
7. Turn them over and fry them again after browning on one side, then add ginger and green onion after frying
8. Add lotus root pieces that have been marinated in advance
9. Add boiling water that does not exceed the raw material
10.
Cooking tips
1, the lotus root should be sprinkled with a little salt in advance, stirring well to let it taste;
2, another of my tricks is to make a little peppercorn oil to fry the fish, so that it can go out of the fish fishy smell;
3, in order to be able to milky soup thick, the need to use the oil will be the fish on both sides of the frying a little;
4, according to personal taste, like to drink the soup of the If you like soup, you can add more water; if you just want to eat fish, you can add less water.
Features
Talking about this "fish stewed lotus root", but our Hubei authentic hometown dishes, Hubei has many lakes, and most of the lotus root pieces, fish and shrimp are abundant, so a lot of Hubei local dishes out of the dishes and "water" related. So a lot of Hubei local dishes are made with "water". Hubei people love to eat fish, and fish varieties, derived from a variety of ways to eat. Caiyu, also called blackfish in many places, has the ability to tonify the spleen and stomach, diuresis and swelling, treating temperature paralysis, foot fungus, edema in pregnancy, and so on.
"Caiyu stewed lotus root" dish originated in Caidian, Hubei Province, is said to be the former owner of a lotus root digging to retain the field of lotus root diggers "now" out of the fishermen's dish. At that time it was winter, digging lotus root workers have no food to eat, have yelled to go home, the boss thought hard for a few days also did not, until one day to see the lake's fish swimming around the withered lotus root poles, a bright idea, let a person will be dug up fresh lotus root and fishing up a few fish mixed in a pot of simmering, and then add a little seasoning, a pot, actually the fragrance of the overflowing, to eat and delicious, not only to keep the workers, but also to let the dish in the folk! The dish has been circulated and has entered thousands of households.
"Caiyu stewed lotus root" practice is simple, the fresh Caiyu chopped into varying sizes of fish, poured into the frying pan frying and chopped into thin strips of lotus root block mixing and cooking, the middle of a variety of condiments, to be stewed to the lotus root block can be rotten after the pot, a plate of thick and enticing "Caiyu stewed lotus root A plate of fragrant and tempting "Caiyu stewed lotus root" is out of the oven. Milk white soup, tender fish, soft surface of the lotus root block, will make you eat can not stop eating.
"Caiyu stewed lotus root, eat it, don't go" has also become a common saying in Hubei to retain guests.