How to stew fish pieces is delicious and simple

Grass carp1200g

Proper amount of salt

Proper amount of pepper noodles

Proper amount of soy sauce

Proper amount of vinegar

Proper amount of sugar

A moderate amount of wine

Appropriate amount of pepper particles

Illicium verum

Appropriate amount of dried red pepper

Proper amount of onion

Appropriate amount of ginger slices

Proper amount of garlic

Slightly spicy and delicious

Cooking process

An hour takes time.

Unknown difficulties

Steps of stewing fish pieces in thick sauce

1

Cut the onion, ginger and garlic into large pieces, especially the amount of ginger is larger than usual.

2

The fishing line is extracted, cut into sections, dried with kitchen paper and coated with a thin layer of starch to avoid sticking to the pan and protect the integrity of the fish skin. But too much will thicken the soup and you can't continue stewing.

three

Heat the pan first, then add half a bowl of oil, and when the oil temperature is high, add the fish pieces.

four

After frying one side thoroughly, fry the other side and fry on low heat until both sides are golden.

five

Put the fish through a gap, don't take it out, put the onion, ginger and garlic in the gap.

six

Pour boiling water when it smells good. Water should not exceed 2/3 of the height of fish.

seven

Add two teaspoons of salt.

eight

Add a teaspoon of pepper noodles.

nine

Two tablespoons of highly alcoholic wine.

10

A spoonful of vinegar, the best effect is that the fish is slightly sour, but it is not obvious, and the fishy smell is removed at the same time.

1 1

Add a spoonful of sugar, don't be afraid of sweetness. This kind of sugar will only make food refreshing and taste better, but it won't have any sweetness.

12

Add one and a half tablespoons of soy sauce.

13

Add a few dried peppers, put three or four if you don't like spicy food, and put ten if you don't like spicy food.

14

Add five Chinese prickly ash granules.

15

Two octagonal petals.

16

Now try it. If it's not enough, put it a little. The salty taste is slightly lighter than usual, because the soup will be salty when it is dry. Simmer for 20 minutes until the soup thickens.

17

The food is ready. I didn't pour the soup in order to take a good photo. When eating, we sprinkle soup evenly on each fish. Salty, slightly spicy, vaguely sour. The meat of live fish is a little elastic, and it is very delicious with rich soup.

skill

I remember a joke: a cook never breaks the skin when cooking fish, so someone asked him for tips. The cook only said, "Don't touch the fish in the pot." Others were at a loss, and then the chef explained: when frying, fry one side first and then the other side, and don't turn it back and forth. It is enough to turn it once when stewing. Don't move it around. Check whether there is a phenomenon of sticking to the pan. Try shaking the pan, not the shovel.

There is also the problem of fishy smell removal. Stir-fry first, then add high-alcohol liquor and mature vinegar, and add a lot of onion, ginger, garlic and pepper aniseed, so that the fishy smell will not linger. Moreover, the compound fragrance is particularly fragrant and difficult to express in words.