Why do you eat fish during Chinese New Year? Why eat fish during the Chinese New Year?

Eating fish during the Spring Festival represents a good meaning and means that there is more than enough every year. This symbolizes a good harvest and abundance for the whole family, and fish is also a very good delicacy that many people like to eat.

Because the meaning of fish is good, it indicates that there is more than every year.

Because "there is more than every year" = "there are fish every year".

We don't have such a statement here in Hebei! Maybe it's more than every year!

There are fish every year, and it is a good fortune to get it.

In my hometown, one of the dishes that must be on the table is fish, because it means that there is more than enough every year, so during the Chinese New Year, every family will have a dish about fish on the table.

Eating fish during the New Year is good luck! Fish is a must-have dish on the table of Chinese New Year's Eve, fish and "Yu" are homophonic, eating fish in the New Year means that there is more than every year, there is more than rich, there is a happy family, and there is a beautiful meaning of rich and rich. Today, I will share a delicious method of pomfret and learn to show my hand during the New Year in advance.

The nutritional value of pomfret is high, in addition to being rich in protein, it is also rich in unsaturated fatty acids, and the content of vitamin A is also very high, which has the effects of protecting the eyes and eyes, nourishing qi and blood, and enhancing immunity. Moreover, it has few spines and thick meat, and it is delicious, especially suitable for the elderly and children. Chinese New Year's Eve rice is cooked in a pot, high nutrition and satisfying, it is really fragrant!

1.When buying pomfret, we should try to choose pomfret with full eyeballs, silver color, and elastic flesh.

The pomfret can be directly processed by the boss, and when you deal with it at home, you should remove its internal organs and gills, and rinse it several times with running water, especially the blood clots and black membrane in the fish's stomach should be rinsed clean, otherwise the fishy smell will be very strong.

2.The processed pomfret is cut into 2 3 cm wide pieces with a knife, then an appropriate amount of salt, pepper, light soy sauce, oyster sauce, cooking wine and shredded green onion and ginger are added, and then marinated for 20 minutes after mixing evenly, the purpose is to remove the smell and taste.

3.Fish stewed tofu, the more stewed, the more fragrant! We take another piece of old tofu blanched or soaked in lightly salted water for 10 minutes to remove the smell of bean, then cut it into small pieces, then put it in an oil pan, fry it into golden tofu cubes on the surface, and then put it out for later use.

Then take a small handful of leeks and wash them and cut them into 2 3 cm long pieces for later use; Take a few more cabbage leaves and tear them up for later use.

4.Add oil to the pot, when the oil temperature is 5 hot, put in the marinated pomfret pieces and fry them, and the pomfret pieces are best to use kitchen paper in advance to absorb the excess juice to prevent oil splashing during frying. When the surface of the pomfret is golden brown, push it to the side of the pot, and then add a spoonful of soybean paste to the oil in the pot and fry until fragrant.

5.Then take a casserole, put in the cabbage slices first, then put in the fried yellow tofu pieces, then pour the pomfret pieces in the pot together with the soup into the casserole, cover the casserole, boil over high heat and continue to simmer for about 15 minutes. As the saying goes, "a thousand rolls of tofu and a thousand rolls of fish", although the fish and tofu are very tender, they are not afraid to cook for a long time, and the longer they are cooked, the better they taste.

After a long time of stewing, the tofu will be more chewy and chewy, and the fish will be more flavorful. It's just that the water must be added at one time, and try not to add water halfway, so as not to dilute the deliciousness of the fish.