1. Stewed fish in clear soup
Ingredients: fresh fish, ginger, onion, cooking wine, salt and water.
Steps:
1. Remove scales, viscera, head and tail from fish, and wash for later use.
2. Slice ginger and cut onion.
3. Put the fish in the pot, add appropriate amount of water, add ginger slices, onion segments, cooking wine, boil over high fire and turn to low heat for stewing.
4. After stewing for 20 minutes, add appropriate amount of salt, and then stew for 10 minute.
2. Braised fish in brown sauce
Ingredients: fresh fish, ginger, onion, cooking wine, salt, sugar, soy sauce and water.
Steps:
1. Remove scales, viscera, head and tail from fish, and wash for later use.
2. Slice ginger and cut onion.
3. Cool the oil in a hot pan, fry the fish on both sides until golden brown, and set aside.
4. Leave a small amount of base oil, add ginger slices and shallots and stir-fry until fragrant.
5. Add the right amount of cooking wine, salt, sugar and soy sauce, and add the right amount of water. After the fire is boiled, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
3. Stewed fish with Chinese sauerkraut
Ingredients: fresh fish, sauerkraut, ginger, garlic, cooking wine, salt and water.
Steps:
1. Remove scales, viscera, head and tail from fish, and wash for later use.
2. Cut sauerkraut into small pieces, slice ginger and mince garlic.
3. Cool the oil in a hot pan, fry the fish on both sides until golden brown, and set aside.
4. Leave a small amount of base oil, add ginger slices and minced garlic and stir-fry until fragrant.
5. Add a proper amount of cooking wine, salt and water, and add sauerkraut. After the fire is boiled, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
4. Laoganma stewed fish
Ingredients: fresh fish, Laoganma bean paste, ginger, onion, cooking wine, salt and water.
Steps:
1. Remove scales, viscera, head and tail from fish, and wash for later use.
2. Slice the ginger and cut the onion.
3. Cool the oil in a hot pan, fry the fish on both sides until golden brown, and set aside.
4. Leave a small amount of base oil, add ginger slices and shallots and stir-fry until fragrant.
5. Add appropriate amount of cooking wine, salt and water, and add appropriate amount of Laoganma bean paste. After the fire is boiled, turn to low heat for stewing.
6. After stewing for 20 minutes, add the fried fish and stew for 10 minute.
ending
The above is a complete list of the practices of stewing fish in Northeast China. Each practice has its own unique taste and flavor, and you can choose according to your own preferences. Stewed fish is not only delicious, but also nutritious. It is a healthy home-cooked dish. I hope everyone can try it, enjoy the food and stay healthy at the same time.