~~~~~ Welcome everyone to watch the video~~ very carefully shot~嘿嘿~~~~~———————————————————————————— ———————— Regarding fish, I have always had some feelings from the time I grew up on the edge of Heilongjiang. I love the river fish, I always feel that the river fish is thicker than the sea fish, the sea fish is delicious, the river fish is fat, and it is also fresh and different. The fish in Heilongjiang is even more so. The dragons are cold and the fish are also greedy and over-winter, naturally rich, and the Heilongjiang River basin is sparsely populated and polluted very little. The wild river fish has become a rare delicious. Some people say that the river fish will have soil suffocation. I don't think it is possible. It may be because of the influence of childhood grandfather. Whenever there is a fish, the grandfather will always pick up a piece of meat and put it in the mouth. "Really xuan (fresh) 呐", then sip a bite "Xifeng", squinting, like Maitreya. River water stewed river fish, the water quality is good for those years, the best way to keep the freshest fish is no more than this. In the middle of the river, fish, go to the large scales of the scales, cold water underwater pot, water boiled and boiled, it is a pot of fresh fragrance, the grassland's hand-picked meat, the mountain's thunder shoot soup, but it is. Settled in Liaoning, seafood has become a regular on the table. Whenever you want to eat river fish, you will buy a three-way scale to stew. Although this fish is a foreign variety (German mirror), both the taste and flesh quality are on the Heilongjiang side. taste. Stewed fish, my favorite method of using Morley, cabbage, tofu, vermicelli, pork belly, a big pot of hot, soup with a fusion of flavor, full of fragrance. First fry the fish, use a slightly savory oil to refine the fat of the pork belly, combine it into one, make the fish fresher, and then fry the red pepper, star anise; under the sauce, I used the fragrant sauce, tried countless, this sauce Best; put garlic, scallion; cooking wine, soy sauce, vinegar on the side of the pot will take away the weak suffocation; add soup for half an hour, add a side dish for a quarter of an hour, sprinkle with chopped green onion, parsley, raw garlic, and finally With a bowl of rice, a fine wine, there should be no sei. I remember going back to Heihe to make a family feast and stewed the pot fish. When I was a child, I used to fish in the net, and I used the fish soup to make rice. I said, "This fish is good!" That is the highest evaluation. ~~More articles and videos, you can search the "pre-set" of WeChat public number to see ~ Thank you for your support! ! (●'◡'●)
Raw material display
Knives on both sides of the fish
Garlic cut into large grains
Fish with a little salt
Onion ginger stuffed into the belly
Add two tablespoons of cooking wine for 15 minutes
Pork belly slices
Heat the pot, pour the cold oil and pour the cold oil (the key to the fish does not stick to the pot)
The fish body is dried and the water is fried in the pan. At this time, change to a small fire, fry for three minutes, do not move! ! (The key to the fish does not touch the pot)
Turn over and fry for three minutes
You can hold the fish and shake the pan and tail (not necessary)
Push the fish to the side and pour the pork belly slices
Add pepper, star anise, dried chili
Put a portion of garlic
Add fragrant sauce and fry
Pour in three scoops of soy sauce and two scoops of cooking wine.
After boiling, pour two spoonfuls of vinegar along the side of the pan and cover for 15 seconds.
Add a spoonful of white sugar
Boil the fire
Stew for half an hour, during which you can use a spoon to broth the fish to make the fish evenly heated.
After half an hour, the cabbage is cut or torn into large pieces.
Under the vermicelli
Continue to cook for 20 minutes, can be covered in the middle, the vermicelli can mature
Add the remaining garlic and sprinkle with shallots
Turn off the fire and go to the table!
~~More articles and videos, you can search the 'pre-set' of WeChat public number to see ~ Thank you for your support! ! (●'◡'●)
1. This dish I use "three scales", freshwater fish such as squid, squid, grass carp, etc. is also very delicious. 2. The choice of sauce I like "fragrance", which is sold on the market. The amount of a small bag is just about 100g. Other soy sauces are also available, but the Pixian bean paste is not acceptable. 3. Fried fish is a headache for many people. If the fish skin is not broken after the frying, the most important thing is the hot oil in the hot pot. Before the fish is dried, the surface should be dried. I am still used to pouring oil. Use ginger to clean the pot, and do not move the fish into the pot! After you have fried it, you can slide it. These are all good methods, but these methods do not have a non-stick pan to use (噗...) 4. Add soup must be boiling water, add one at a time. 5. Side dishes can also put eggplant, potatoes, etc., but no cabbage is delicious! If you have meat, it is also delicious! 6. Coriander, chopped green onion can not be eaten, but in the end must be put garlic! 7. According to the taste, finally see if you need to add salt, MSG chicken powder is not needed! 8. Leave more soup! I have to eat rice! !