How to cook stewed fish in a large pot?

Stewed fish in a large pot is often cooked, and some experiences and methods are shared with you.

Step 1: First, select a grass carp weighing about 5 kg, remove scales, gills, viscera and clean it, then put a few slices of onion and ginger in the belly of the fish, insert a flower knife on the fish, and marinate it with a little cooking wine and salt for 5 minutes. 500 grams of tofu, cut into appropriate pieces and soaked in water for later use.

Step 2: prepare ingredients and seasonings; Sliced pork belly 20g, sliced onion and ginger for standby, star anise 1 slice, 2 dried peppers, pepper 1 g, salt 5g, a little chicken essence 5g, soy sauce 5g, oil consumption 5g, cooking wine 5g, sugar 3g and balsamic vinegar 5g.

Step 3: Add vegetable oil to the pot, which is more than cooking. Pour chopped pork belly, stir-fry in oil, fry the fish in a pot until both sides are slightly yellow, add pepper, star anise, dried pepper, onion and ginger, stir-fry until the fragrance is overflowing, and add boiling water to the pot to drown more fish.

Step 4: Put the tofu into the pot, then add 5g cooking wine to remove the fishy smell, 3g white sugar to refresh, 5g light soy sauce, 5g dark soy sauce to color, 5g oil consumption. When the fire boils, turn to low heat and simmer. After stewing for 15 minutes, add 5 grams of balsamic vinegar to reduce the fishy smell of fish, and stew for about 10 minutes with proper salt. When the fish soup becomes sticky, add a little chicken essence to taste, and then serve. Sprinkle a little coriander on the plate, it looks good and delicious. Tofu should be stewed for a long time, and it tastes better.

Prepare ingredients: 3000 grams of flowers. Pork belly150g

Seasoning: salt 5g, sugar 25g, soy sauce 5g, soy sauce 10g, rice vinegar 75g. 2 cloves fennel, 2 dried red peppers, onion, ginger and garlic * * * 100g.

1? Change the knife

Scolopendra, gill and viscera, abdominal wall and black peritoneum. Cut 2 cm wide knives on both sides of the fish body for use, and cut the pork belly into thick slices for use.

2? manufacture

Heat the cauldron, add 100g soybean oil, and stir-fry pork belly with low fire. Stir-fry shallots, ginger slices, garlic, aniseed and dried peppers, and add10g to improve silver carp cooking wine. Then boil 75 grams of vinegar and add water to make the fish even. Add all seasonings, bring to a boil, simmer for 45 minutes, and then collect the juice by self-heating.

Features: The fish is tender and full of flavor. Fish soup is sticky and soaked in rice, and steamed bread creaks.

(1) What kind of fish is suitable for stewing in a large pot?

There are many kinds of fish. Personal preferences are different. Stewed fish can be anything you like. Silver carp, carp, grass roots, small miscellaneous fish ... can be used. The most important thing is freshness. Fresh, fresh. Say the important things three times.

② Is that polysaccharide too sweet?

The amount of sugar is suitable for the ratio of fish weight 150: 1. Sugar can neutralize the taste of vinegar and salt in the formation.

③ Isn't it sour if you put too much vinegar?

Vinegar is cooked when the fish is in the pot, and its volatility is used to take away the fishy smell of the fish. Let it simmer in the soup. The residue in the soup will volatilize with the heating until the whole process of stewing fish. Generally, the ratio of fish weight to vinegar is 40: 1. Finally, the mixed aroma will not have the sour taste of vinegar.

(4) stewed other fish can also eat more than the proportion of sweet and sour?

This ratio is only suitable for large freshwater fish. Such as: carp, grass roots, silver carp, white lotus ... this ratio is the best proportion of stewed fish in a large pot. Stew fish in a large pot, and finally ask for natural juice collection, not too much soup and thickening, otherwise the vinegar will not volatilize completely.

⑤ Will it take too long to stew for 45 minutes?

Thousands of tofu and thousands of fish. The most difficult thing to master in stewing fish in a cauldron is the heat. 6 Jin of fish is quite a lot. Without long simmering, fish will have no taste. The 45-minute simmer is summed up by long-term work. At this time, the meat quality of fish is the most tender, and the collagen of fish is fully released. Fish is the most fragrant and fresh at this time.

Ingredients: 2500g carp, 200g corn, 0/50g skin/kloc, 0/00g flour/kloc (whatever you like).

Seasoning: 300g of secret sauce, 5g of light soy sauce, 15g of light soy sauce, 2g of thirteen spices, 5g of sugar, 2g of white wine, 2 cloves of aniseed and 2 dried peppers.

1: Tool change

Cut a knife on each side of the fish and cut the skin into large pieces. Chop the corn and wash the flour.

Step 2 make

Cool the oil in a hot pan, add onion and ginger until fragrant, and add secret sauce, soy sauce, fish and white wine. Add all seasonings to the fish without soup and simmer for 15 minutes. Then add all the ingredients and simmer for 25 minutes.

Secret sauce: 1 bag of fragrant seven sauce, 2 bags of Sun Island, and 0.5 bags of Bangchuidao hot sauce, and stir well.

Stewed fish in iron pan is just one kind of stewed fish. It uses the simplest seasoning and the simplest cooking skills to make the most beautiful taste. The taste of fish stewed in iron pot comes from simple seasoning, the best proportion and the mastery of heat. Only by using seasonings reasonably and controlling the temperature reasonably, the rest will be left to time. Use time to accumulate the original flavor of the fish itself ... this may be the true meaning of stewed fish in iron pot.

I'm glad to answer your question.

How to cook stewed fish in a large pot? Then I'll recommend a special dish in Northeast China today, big fish in iron pot!

1. Buy a carp weighing two Jin, scrape the scales and wash it. Find a container and marinate the fish with soy sauce, cooking wine, starch, salt and pepper for fifteen minutes.

2. Slice the ginger and garlic, cut the peppers into small pieces, cut the mushrooms into large pieces, cut the green onions into small pieces (the more you cut them, the more delicious they will be), chop a spoonful of peppers and set them aside.

3. Put the fish in the pot, fry both sides with low fire, add the finished ginger, garlic, pepper and pepper to stir fry, add water, and put the mushrooms in the fish.

4. After boiling, add salt, monosodium glutamate, soy sauce, soy sauce, oyster sauce and chopped pepper, cut shallots and stew for two to three minutes to finish the fish stew in iron pot. (If you have friends who like vermicelli, you can put the soaked vermicelli and seasoning into boiling water before putting it in. )

I hope my answer can solve your problem. Is there any good way to write and learn together?

I'm glad to answer this question. We are very familiar with stewed fish in iron pan, which was born and raised in Northeast China. Northeast China is vast and rich in resources. There is a saying that goes well: "The pheasant killed the roe deer, fished up the fish and flew into the rice cooker." It can be seen that our northeast is rich in natural resources. When I was a child, I lived in a bungalow, and every family had a cauldron burning wooden boards. In the northeast, the forest covers a large area. At that time, there was no need to close the mountain, and people could go up the mountain at any time, so people picked up wood from the Woods and cut it into cubes to make a fire. At that time, the ecology was good, and many fish were salvaged in the river. Speaking of which, I can't help but see a big cake stewed around the fish in a large iron pot. My mother is adding a banger to the side, and the banger is crackling. .......

This picture has disappeared forever, and the cauldron has disappeared in the building. Now we all live in a building. But the scene and taste of stewed fish in iron pot are deeply imprinted in my mind. Because I am crazy about stewed fish in iron pan, my mother decided to let me eat stewed fish in iron pan in the building ... Today, I will introduce my mother's stewed fish in iron pan.

Step 1: Scales and viscera of carp are removed and cleaned.

Step 2: replace the carp (the knife tastes better) and cut it in half for later use.

Step 3: Prepare onion, ginger, garlic, small red pepper and pepper.

Step 4: Boil the oil in the pot at 50% heat, add the red pepper and pepper, add the onion, ginger and garlic and stir fry 10 second, add the fresh soy sauce, consume oil and add some salt. (put aside)

Step 5: prepare auxiliary materials, side dishes, vermicelli and eggplant, so that it is easier to taste tofu. (There is a carp stewed eggplant in the northeast to support the elderly. ) lettuce and oily wheat dishes that you like can also be put in.

Step 6: Pour the cooked juice into the iron pan and add water (water fish will be better heated). Put the fish in, add side dishes, and add some salt according to your mouth shape. (at this time, the fire should not be too big, and it is easy to fry the fish skin. Wait a few minutes for a small fire to be turned into a medium fire. ).

Step 7: stew for 20 minutes before eating.

Although there is no big cake on the small pot, the fish tastes good and the enthusiasm for eating fish is not diminished. Eating seems to have returned to the cauldron of the bungalow when I was a child. .......

Stewing fish in a cauldron is the earliest common practice in rural areas and the simplest cooking method in rural areas. Sticking cakes in the fish pot is even more delicious.

With the development of society, some people who can do business have moved this way of stewing fish in a big pot to the city, and opened a restaurant for stewing fish in an iron pot in the city, which is also very popular among the citizens.

Let's share my experience and methods of stewing fish in a cauldron many times, hoping to help your problem.

First of all, there are several kinds of fish commonly used for stewing fish in large pots. 1. Silver carp, that is, chubby fish, has a very big head. 2. Big carp. 3. Catfish, a thorn, tender. 4. Wujiang fish, which is similar to catfish. 5. Salmon unique to Northeast Heilongjiang is more expensive.

Materials and methods for stewing fish in cauldron;

1, prepare ingredients and seasonings first; A piece of pork belly, cut into large pieces, and prepare onion, ginger, garlic, northeast soy sauce, dried pepper, star anise, salt, chicken essence, soy sauce, cooking wine, sugar and mature vinegar.

2, the production method of large pot stewed fish: wash the big fish and cut a few knives on the back to facilitate the taste. Adding cooking oil to the pot is more than cooking. Add chopped pork belly, stir-fry lard, add dried chili, stir-fry until fragrant, add onion, ginger and garlic, stir-fry until fragrant, add a spoonful of soy sauce (about 50g), and add soy sauce to remove fishy smell and increase the flavor of fish sauce. Stir-fry soy sauce, add water or boiling water to the pot.

3, start seasoning: about 5 kg of big fish, about 20 grams of salt, the fish is slightly salty. Add a proper amount of chicken essence, a little cooking wine to remove fishy smell, a little mature vinegar to remove fishy smell, a little about 5g white sugar to refresh, a little soy sauce and a little soy sauce to color, and the fish soup is dark red. Change the fire to boil, add the prepared big fish, fish soup is not better than fish, cover the pot, or stick tortillas in the pot and simmer slowly. Generally, it can be stewed in rural hometown for about 25-30 minutes. When the fish soup becomes sticky, it can be cooked. Sprinkle a little coriander on the plate, it looks good and delicious.

Summary: There is a saying in the north that eating salted fish and drinking water is not as good as eating light fish and drinking soup, which means eating fish is not as good as eating salty ones.

There is also a thousand rolls of tofu and a million rolls of fish. This statement means that tofu will taste better if stewed for a long time, and fish will taste better if stewed for a long time.

Prepare a few fish, make several cuts on the front and back sides of the fish, add onion ginger, pepper, star anise and salt, marinate for one hour, and then burn oil, the oil temperature is 80% hot, and fry one by one. Because it is fried in a large pot, it is not fragile when it is out of the pot. After frying, add pepper, star anise and pepper into the oil, then add onion, ginger and garlic to fry until fragrant, and add bean paste. Chicken essence, monosodium glutamate, sugar, a little more, fresh, and then colored, if the color is light, put some soy sauce, then the most important thing is to put the fish at the bottom of the pot, so as to prevent the pot from burning, and finally put the fish in order one by one, so that they can be taken one by one when they are out of the pot, and they cannot be fragile. The fish are ready, take them out and put them one by one.

How to cook a large pot of stewed fish? The practice is actually very simple, and the ingredients will be used a little more. Let's be specific.

Ingredients: grass carp, red pepper, onion, salt, beans, pickled potatoes, wide flour, star anise, vinegar, soy sauce, soy sauce, garlic, ginger, pork belly, dried bamboo shoots, baby cabbage, oil-consuming fragrant leaf sauce, and sugar Pixian bean paste.

Specific practices:

1: All materials are ready, pork belly is cooked and cut into thick slices, and onion, ginger, garlic and potatoes are cut into large pieces for later use.

2. Wrap the fish in dry flour, add hot oil to the pot, and then start frying the fish.

3: Fry all the fish until golden on both sides.

4: Drain oil from the hot pot and cool it. When the oil is hot, add the fragrant leaves, star anise and pepper, stir-fry until all the star anise and pepper are burnt, and then take out the oil under control.

5: Add pork belly and stir-fry until slightly discolored.

6: Put the meat aside, add onion, ginger, garlic, Pixian bean paste, dry pepper and stir-fry until fragrant, and stir-fry the meat evenly.

7: Add potatoes first.

8; Then put dried bamboo shoots. I made them myself. Blanch the dried bamboo shoots for 2 ~ 3 minutes after soaking, remove and squeeze them and put them on the potatoes.

9: Add fried fish.

10: After the fish is put away, add vinegar and cooking wine, then add soy sauce, oil, soy sauce, soy sauce, salt and sugar, and then pour the water in line with the fish. Bring it to the boil and start stewing the fish.

1 1: When stewing, you can paste some cakes with corn flour, add bean bubbles and cabbage, and finally add vermicelli. When stewing fish, you can also make several rolls with a piece of flour, and finally stew them with low fire until they are cooked.

Eat fresh fish first.