Recently, I missed the stewed squid, and the northeastern home often tastes. When I was young, I used to help me remove the fish bones and the fish bones at the corners of the corners, and then put the fish soup in my bowl. I like to eat the whole garlic cloves that are soft and stewed. It is not spicy, and it is very good with fish! Whether it is with rice or steamed buns, or even porridge, it is a good home cooking.
Freeze the frozen squid in advance, clean it up and soak it in the water, and also force some blood and sputum
Peeling garlic, sliced ginger, sliced onion, sliced pepper
Pour a little more oil and prepare to fry the fish. The time of frying fish should not be too short, and it is not easy to turn over or shake the pot. The time on each side should exceed 3 minutes.
After frying the fish, sauté the scallions, ginger, garlic and dried chilli with the remaining oil, then add the fish and the small pepper. At this time, cook a tablespoon of rice vinegar. After the vinegar is tasted, put a small amount of soy sauce. One tablespoon soy sauce and one tablespoon of wine
Sprinkle with the right amount of salt and allspice, pour in water, and simmer on the fire. The amount of clear water should not be too much, because the fish has been cooked for 5 or 6 minutes, probably not the amount of fish.
After about 7 minutes, when the soup is half left, gently turn the fish over. This is to try the taste of the fish soup. If it feels salty, add a small amount of sugar.
When there is a little left in the soup, start the pan and sprinkle with parsley.
* Remember to use the kitchen paper to suck the fish's water before frying the fish, so as not to splash the oil when frying ~ In addition, if the use is not a non-stick pan, you can use ginger to wipe the bottom of the pan before frying the fish, so that the fish skin is not sticky. pot * Must not add too much soup, so the fish is not easy to taste * In the end, you must not stew the soup, because it is the best way to eat it with fish soup!