Authentic northeast iron pot stewed fish

Authentic northeast iron pot stewed fish

Authentic northeast iron pot stewed fish, northeast iron pot stewed fish is a very popular dish. Fish is rich in protein, which has a good effect on human body and intellectual development, and is a very good delicious food. Let's take a look at the authentic northeast braised fish.

Authentic northeast braised fish 1 braised fish has two methods. One way is to use an iron pan as a tool, but the heating method is not fixed. Can be fire, liquefied gas, induction cooker.

The other is "iron pot stew", which is what we usually eat. This kind of stewed fish is basically a catering business. The stove is the dining table, and the fish is stewed directly in the pot. After stewing, start eating around the stove. This kind of iron pot stew is very popular in northern China. Because of the cold weather, it is becoming more and more difficult to sit around the fire and eat stewed fish.

Let me share the cooking method of stewed fish in iron pot. The requirements for fish stewed in iron pan are not high, and they are basically common freshwater fish that we usually eat, such as carp, crucian carp, catfish and triple scales, because we seldom eat marine fish, and these common freshwater fish are the main ingredients.

And northerners generally have a salty taste. When making fish stew in iron pan, all kinds of sauces are used as the main ingredients, and various side dishes are added. Therefore, the amount of stewed fish in iron pot is generally relatively large, which is very suitable for many people to eat. Let's talk about how to cook fish in iron pot first.

Making method of stewed fish in iron pan.

Ingredients and seasonings used: Take stewed carp as an example, one fresh carp, about1.500g, 400g of potatoes, 300g of tofu, 300g of eggplant, 200g of stewed fish sauce, 200g of vermicelli or vermicelli, 50g of cooking oil, two star anises, three or four dried tree peppers and sliced ginger with chopped green onion.

Practice steps:

One. The scales and internal organs of carp are removed and cleaned, and then both sides of the fish are cut with a knife to make the fish taste as much as possible during the stew.

Two. Add cooking oil to the pot. After the oil is heated, first put the chopped green onion, ginger slices, star anise and dried tree pepper into the pot and fry until fragrant.

Three. Stir-fry potatoes, eggplant and tofu in a pot, so that the ingredients can absorb the smell of oil and seasoning.

Four. After the potatoes, eggplant and other ingredients are fried, we put the stewed fish sauce in the pot and stir it evenly.

Five. At this time, we will put the sorted carp on the fried side dish, add water to the pot, and the carp will not eat. After boiling over high fire, stew for half an hour.

Authentic Northeast Iron Pot Stewed Fish Method 2 Materials needed for fish sauce stewing: carp 1, tofu 1, vermicelli 1, coriander 1, pork belly 100g, soybean oil, lard, salt, onion 1, and ginger 650.

Practice steps:

1. Prepare the required materials. Carp, grass carp and chubby head fish can all be used as fish. Tofu is made of old tofu, which is resistant to stewing and does not break. Remove scales and gills from carp, and remove internal organs. Clean up the black film in the belly of the fish, wash the fish and wipe off the water on the surface of the fish. Soak the vermicelli in warm water in advance until there is no hard core.

2. Cut the tofu in half, then cut it into slices with a thickness of about 1cm, pork belly slices, onion slices, ginger slices, garlic slices and dried peppers and tear them into pieces. If the soy sauce is dry, add a little water and stir evenly to dilute it, so that it is not easy to paste the pot when frying the sauce.

3. Put the fish flat on the chopping board and cut a knife in front of the fish, that is, at 1-2 cm near the gills. You don't need to cut it very deep, just half the thickness of the fish. Cut a knife at the fish tail, near the fish tail.

Then pat the side of the kitchen knife a few times, and at the edge of the fish gill, you will find a white spot as big as a needle tip, which is the fishy line. Grasp the fishing line gently and pull it out. One hand pulls and the other hand swats the fish with one side of the knife, which will draw a white line, that is, the fish line, and the other side will be removed in the same way. Make a few cuts on both sides of the fish, so that the fish can be easily tasted.

4. Add half soybean oil and half lard to the pot, heat it, add carp and fry until golden brown on both sides, and take it out for later use.

5. Add pork belly and stir-fry pork belly to get oil.

6. Add shallots, ginger slices, garlic and aniseed, then add dried peppers and stir fry.

7. Add the soy sauce, stir fry on low heat, and stir fry the soy sauce until the sauce is fried thoroughly. Stir-fry the sauce with a small fire, and it is easy to fry the sauce with a big fire.

8. Add the fried carp, add hot water until the water is less than the fish, add seafood soy sauce, braised soy sauce, cooking wine, chicken essence and a little salt, boil over high fire and stew over low fire 15 minutes.

9. When the time is up, add tofu and vermicelli. You can put tofu and vermicelli on both sides of the fish, bring to a boil over high fire, and turn to medium heat for stew 10 minutes.

10. Time is up. Collect the juice with high fire, sprinkle with chopped green onion and garlic, turn off the fire, serve out, sprinkle with coriander, and make a pot of stewed fish with delicious sauce.

Tip: This method of stewing fish in iron pan can also be used to stew fish directly without frying, and then stew fish after frying. The method is similar to De Moli's stewed fish, using northeast miso or soy sauce as seasoning to stew fish. The sauce is fragrant, the fish is tender and delicious, and there is no fishy smell.

The practice of authentic northeast braised fish 3. First, remove scales and viscera from all kinds of fish, wash them for later use, peel and wash long eggplant, and make them into long strips for later use. Dice tofu for later use.

Secondly, put oil in the pot and heat it, then add onion, pepper, star anise, ginger and garlic. Put into the pot, then add bean paste and stir fry, then add chopped long eggplant strips, let the oil soak the eggplant, then add all kinds of fish into the pot and stir fry a few times, then add water until the water is slightly less than the fish, then add a spoonful of vinegar, then add a spoonful of salty or soy sauce, and then cover the pot to stew.

After cooking for 15-20 minutes, add a proper amount of salt, pour in the chopped tofu and coarse vermicelli, and simmer for a few minutes. Finally, add seasonal vegetables. When the dish is almost cooked, turn off the fire and take out the pot, and the delicious northeast iron pot stewed fish will be served.

Matters needing attention

When pouring soy sauce, pay attention to stir fry a few times, then add eggplant, and don't let the sauce paste the pot.

The above is the practice of stewing fish in Northeast China. Do you think it's easy? As long as you identify the ingredients according to the recipe, it will taste good. Besides soybeans and eggplant, you can also make some tortillas, which is even more memorable. So, do you want to do the same? Then try it quickly, choose your own taste and do it quickly.