How to make the stove fish delicious, the practice of the stove fish

Ingredients for the fish on the stove.

1 grass carp tofu 200g.

Vermicelli 100g green onion.

Ginger and garlic. Salt, sugar.

Vinegar soy sauce. Cooking wine Sichuan pepper 10 15 grains.

The practice of large cooking stove fish.

Step 1: Scrape the scales of the fish to remove the internal organs, clean it, chop it into large pieces with a knife, and evenly smear the belly and body of the fish with some salt.

Step 2: Prepare a bowl, add 1 and a half tablespoons of vinegar, 2-3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar (can be reduced according to taste), a little salt, stir and put it in a bowl for later use.

Step 3Put oil in the pot, heat it, gently put the fish in, fry it on both sides, pour the seasoning in the bowl at once, step 4

Then put in the green onion, ginger, garlic, peppercorns, and ingredients. Cover the pot and stuff it for two minutes to get into the flavor, don't leave at this time, it's all seasoning without water, it will paste the pot.

Step 52 After 52 minutes, add water until the fish is submerged, bring to a boil over high heat, and then change to low heat and simmer.

Step 6 Then add the tofu and put the vermicelli to stew before leaving the pot.

For many years, this stove fish went to eat for the first time or very parents, this stove fish in a small county town in an inconspicuous alley, when I first went to ask how to come to this kind of place to eat? It's remote, it's unhygienic to look at, and my dad looks at me with a stupid look on his face (I'm sure I'd have slapped my brother if it were my brother). But I was filial to my parents, so I had to go in with a smile, and as soon as I entered the door, I felt the atmosphere of the Anti-Japanese War period, The hall is not very large, and there are more than 20 stoves piled up with bricks and mud (and it's full!!)

If I hadn't been in a state of blindness at the time, I would have taken a picture with my phone, after all, such a spectacular scene is not so easy to see, in the winter, some people take off their shirts, and some people shout and punch and drink. If you don't know, you still think who is holding a banquet! In order to live up to my parents' mission, I stepped over and successfully grabbed the private room, but the decoration of the private room surprised me even more.

Shouldn't all meals be eaten on chairs? But what caught my eye was the kang ??? What do you mean by stacking a kang in a private room?

Are you afraid that I will have nowhere to sleep when I am tired of eating??? And it's also a kang that can make a fire!! I did it unnaturally, but my parents seemed to come here a lot, (that's probably what my dad said:.)

How big a scene I haven't seen? How handsome pose I can't pose? ）

After waiting for a while, when the dishes were served, the waiter poured all the dishes into it in one go, and then asked, "Are the cakes eaten with sticks and dates or white noodles?" For me, of course, I choose sweet and delicious, and give me a few dates, which is a cake with yellow and a few red dates on it. After all is done, close the lid and let it simmer for more than ten minutes.

After many years, I have been working hard in the imperial capital, and I rarely go home, and the stove fish is still so fragrant and delicious in my mind!

Would love to eat the stove fish again. There are many delicacies in the imperial capital, but authentic stove fish cannot be found in the streets and alleys.

I once bought a snack called crispy yellow croaker on Jingdong, which tasted quite similar to stove fish.

Fish is the wild fish species grown in the Nenjiang River and the Ussuri River, the weight is more than 10 kilograms, the growth cycle is more than ten years, the heaviest can reach 100 catties, this kind of iron pot stewed fish is stewed with a variety of seasonings and broth, which is both economical and affordable, and makes people have the feeling of returning to the basics.

Soup: One of the keys to making fish stew. When boiling the soup, it is slowly boiled over low heat, and the soup is mellow and fragrant, with a strong aftertaste.

Raw materials for soup: 2 old hens, 3 kg of pork tube bones, 2 kg of pork ribs, 1 kg of duck feet, spice bag (20 grams of star anise, 25 grams of Sichuan pepper, 30 grams of cinnamon, 35 grams of sand ginger, 20 grams of tangerine peel, 15 grams of licorice, 30 grams of bay leaves, 15 grams of grass fruit, 10 grams of angelica).

Production: Blanch these raw materials respectively and put them into the soup bucket, add 20 kg of water, boil over high heat, skim off the floating powder, turn to low heat and boil for 4 hours, take out the raw materials used in the soup, and then add 120 grams of salt, 200 grams of Northeast miso soup, 200 grams of soy sauce, 100 grams of balsamic vinegar, 20 grams of dried chili peppers, 75 grams of monosodium glutamate, and then boil out the fragrance.

Production method: Mix 4 kg of boiled fresh soup into the pot, lead the fire, boil, add green onion and ginger to adjust the taste, then pour in the cleaned wild carp pieces, cover the pot, and then put in the prepared vermicelli, tofu, soaked dried beans, potato pieces, etc., until the fish is cooked and the vegetables are rotten, each person can scoop a bowl to enjoy. When eating, it is accompanied by several pickles, such as pickled cucumbers, pickled peppers, pickled mustard greens, pickled radish, etc.

Stove fish originated in 1862 and has a historical origin in food culture. It is made of wild fish species in the rivers and lakes (more than a dozen kinds of special live fish such as toothfish, grass carp, fathead fish, carp, crucian carp, etc.). It is prepared with more than 10 kinds of local homemade refined sauces (artemisia, jujube, and wolfberry).

As the name suggests, stove fish is a unique secret of a farmer's iron pot with a wood-fired slow cooking, and it is a long-lasting, nutritious delicacy.

Main ingredients: 1 fish, 50 grams of pork belly, 1 tablespoon of vegetable oil, appropriate amount of salt, 2 sections of green onions, 3 slices of ginger, 3 cloves of garlic, appropriate amount of soy sauce, appropriate amount of cooking wine.

1. Remove the intestines and clean the fish belly, cut the green onion into sections, slice the ginger and garlic, and cut the pork belly into strips.

2. Put a tablespoon of vegetable oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant.

3. Add the pork belly and stir-fry.

4. Stir-fry the pork belly until the oil turns golden brown, then add a tablespoon of soy sauce.

5. Simmer the pork belly in soy sauce for a while to bring out the fragrance.

6. Put an appropriate amount of water in the pot, and put enough water at a time, and put in a tablespoon of cooking wine.

7. Add the fish, bring to a boil over high heat, turn to medium-low heat and simmer for 15 minutes.

8. Put an appropriate amount of salt to taste, collect the soup over high heat, and then you can start the pot.

9. After serving, put an appropriate amount of coriander and red pepper shreds to decorate.

Ingredients: 700g of grass carp, 20g of tofu, 100g of vermicelli, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 3g of salt, 10g of sugar, 10ml of vinegar, 20ml of soy sauce, 5g of Sichuan pepper, 2 grains of ingredients.

Step 1Scrape the scales of the fish to remove the internal organs, clean it, chop it into large pieces with a knife, and evenly smear the belly and body of the fish with some salt.

2.Prepare a bowl, add 1 and a half tablespoons of vinegar, 2-3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar (can be reduced according to taste), a little salt, stir and put in a bowl for later use.

3.Put oil in a pan, heat it, gently put the fish in it and fry until golden brown on both sides4Pour the seasoning from the bowl in one fell swoop.

55.Then put the green onion, ginger, garlic, pepper, and ingredients in, cover the pot and stuff it for two minutes, add water until the fish body is not over, boil over high heat, then add tofu, and then change to low heat and simmer for a few minutes, put vermicelli and stew until cooked.

A pound of fish, the seasoning in the iron pot has long been prepared, you only need to put the fish in, light the firewood, and after 15 minutes, a pot of fish will be cooked. Real stoves, iron pots, firewood. If you eat it in the house, there is also the fire kang in the northeast, and in the current season, it happens to be eaten in the courtyard and in the thatched hut by the pond, and the taste of spring is everywhere.

Materials. Grass carp.

The practice of authentic farmhouse stove fish.

Authentic farmhouse stove fish.

Stewed grass carp made at home in the countryside, smelling fragrant, with chopsticks, the meat is full of soup, there are tofu, vermicelli, especially fish soup, let you mix rice, dip steamed buns, ensure that you finish eating, and want to eat, even the soup is not left, grass carp extreme practice, the order of steps is very different, tofu vermicelli is fragrant, today the cooking network will teach you to make authentic farmhouse stove fish at home.

First of all, mix out the seasoning sauce, 3 spoons of soy sauce, 2 and a half spoons of cooking wine, 2 spoons of rice vinegar, change a spoonful of sugar, pour it into a bowl, stir well, set aside, and then take over the pants to deal with the fish, it is best to use live fish, clean up the grass carp, cut the grass carp into large pieces, and then smear a layer of salt on the surface of the fish, marinate for 10 minutes.

Next, put the bottom oil into the pot, a little more, after the oil is hot, the fish pieces are fried, the fish is fried to brown, keep the medium heat, cook into the sauce just adjusted, pour it all into the pot at once, and then adjust it to low heat, put in the green onions, ginger and garlic, Sichuan pepper, and the big ingredients to remove the fish, no need to flip, cover the lid, simmer into the flavor, simmer for about two minutes, the soup is almost dry, then add water to the fish pieces, boil over high heat, and then turn to low heat to stew, then put in the cut tofu, vermicelli, vermicelli to soak for two hours in advance, Simmer uncovered for 15 minutes.

Ginger slices with coriander root.

Fish sticks fragrant sauce.

Tofu, cabbage, powder, star anise.

Dried chili peppers.

Preparation of stove fish.

Put the oil in the hot pot, the oil is hot, put the star anise, green onion, ginger and dried chili, put thirteen spices, put three spoons of soy sauce, put a bowl of fragrant sauce, put the broth, put the fish, eggplant, tofu, and simmer for fifteen minutes.

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Three catties of fish, shivering and sleepy, this is the amount of condiments and dishes. Finally, add the coriander and minced garlic before removing from the pan. Vegetables such as lettuce.

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Ingredients.

Ingredients: Fathead fish.

Stove fish accessories: green onion, ginger, garlic, jujube, wolfberry, longan, grass ginseng seasoning: salt, monosodium glutamate, soy sauce, bean paste, vinegar, peanut butter, mushroom sauce, Puning bean paste, bay leaf powder, large cooking powder, cinnamon powder.

Method 1: Wash the fish and cut it into large pieces, crush the green onions, ginger and garlic, break the dried shiitake mushrooms, and mix it into a sauce with boiling water for later use;

2. Add oil to the pot, add green onions, ginger and garlic, mushroom paste, Puning bean paste, peanut butter, bean paste, large cooking powder, bay leaf powder, cinnamon powder, soy sauce, sugar, salt, monosodium glutamate, vinegar, pour in an appropriate amount of stock, and then put in jujube, longan, wolfberry, grass ginseng, put in the fish and stew for 25-30 minutes after boiling, and you can also soak some soy products and vegetables when eating.