The practice of Demori stewed fish, the authentic method of Demori stewed fish

Two ways to make molly fish stew:

1. Main ingredients: 1 carp (cut into a flower knife for good taste), a piece of brine tofu), 1 small handful of vermicelli, 1 Chinese cabbage heart (cut into inch lengths and segments along the line, and then blanched with water), appropriate amount of pork belly, appropriate amount of meat skin.

Excipients: 1 bag of Pixian bean paste (2 taels are actually used), 1 green onion (cut into shreds, 1 piece of ginger (partially sliced, partially shredded), garlic cloves (cut into minced pieces), several red peppers (the amount can be increased or decreased according to personal taste), a little coriander (cut into minced pieces.) In addition, prepare an appropriate amount of soybean oil and old oil (lard).

After the ingredients are ready, put an appropriate amount of soybean oil and old oil on the bottom of the pot, and when the oil boils, leave a small amount of auxiliary materials (enough for three ends), and put the rest into the pot to stir-fry. When the fragrance is stir-fried, add an appropriate amount of soup, boil the main ingredient over high heat, turn to low heat and stew, then add an appropriate amount of salt and monosodium glutamate, and sprinkle three powders when stewed out of the pot to eat.

2. Main ingredient: 1 carp (about one kilogram), change to a flower knife for standby.

Ingredients: Take a cabbage, tear the leaves and middle of each cabbage into large pieces by hand; Take another piece of water tofu, cut it into pieces 2 3 cm thick and 5 cm square, soak the vermicelli in boiling water for about 20 minutes, remove it, boil the pork belly and cut it into thin slices.

Seasoning: soybean oil, 1 bag of fragrant sauce, Sichuan pepper, spices, green onion, garlic, 1 red pepper (tear and set aside), 2 green peppers (crushed), salt, monosodium glutamate, sugar, aged vinegar, white wine (a small amount).

Production method: first put the bottom oil in the pot, when boiling, put the fragrant sauce, Sichuan pepper, spices, green onions, garlic, red pepper into the stir-fry, fry the fragrance, then cook in the vinegar and liquor, add the appropriate amount of soup, put the fish in and cover the pot, stew for 15 20 minutes, then put the cabbage, tofu, vermicelli, pork belly, green pepper on the other side of the fish, add salt, sugar, monosodium glutamate to adjust the taste, continue to stew for 15-20 minutes, sprinkle with minced garlic and coriander out of the pot and eat.

Ingredients: Three scales (carp) one (two and a half catties).

Pork belly 4 taels (cut into about 10 slices).

Tofu (northern tofu, brine tofu) 1 piece.

Chinese cabbage to taste (4-5 slices).

Vermicelli to taste.

Sauce (fragrant sauce) 1 sachet (about 4 spoons).

3 tablespoons of soy sauce (light soy sauce).

Four tablespoons of cooking wine (for two uses).

Aged vinegar 2-3 scoops depending on taste.

Sugar: 1 scoop.

Salt a pinch of salt. Star anise: 4 pcs.

3 dried chili peppers.

Sichuan pepper 20 pieces.

Half a green onion.

Ginger 5 slices. 10 cloves of garlic.

Coriander to taste.

Steps. 1 Prepare the materials.

2 Wash the fish and make a knife on both sides of the fish.

3 ginger cut into large slices.

4 Cut the green onion into sections and the garlic into large cubes.

5 Rub a pinch of salt on the fish.

6 Stuff the green onion and ginger into the belly of the fish.

7 Add two tablespoons of cooking wine and marinate for fifteen minutes.

8 Slice the pork belly.

9 Heat the pot and pour in the cold oil (the key to keeping the fish from the pan) when the smoke rises

10 Wipe the fish body dry and fry in the pan, at this time change to medium-low heat, fry for 3 minutes, do not move!! (The key to fish not sticking to the pan).

11 Turn over and cook for the same three minutes.

12 You can hold down the fish body and shake the pan to fry the head and tail (not a necessary program).

13 Push the fish to one side and add the pork belly slices.

14 Add Sichuan pepper, star anise, dried chili pepper.

15 Add a portion of the garlic granules.

16 Saute until fragrant.

17 Add the fragrant sauce and fry until fragrant.

18 Pour in three spoonfuls of light soy sauce and two spoonfuls of cooking wine.

19 After bringing to a boil, pour two tablespoons of aged vinegar along the edge of the pot, cover and simmer for 15 seconds.

20 Add a scoop of sugar.

21 Add the broth and simmer.

22 Bring to a boil and change to low heat.

23 Simmer for half an hour, during which you can use a spoon to puff the soup into the body of the fish so that the fish is evenly heated.

After 24 and a half hours, chop or tear the cabbage and add large slices to the pan.

25 Add the vermicelli and tofu.

26 Continue to simmer for 20 minutes, cover halfway through, and the vermicelli will mature.

27 Add the remaining garlic, sprinkle with green onion and parsley, turn off the heat and serve.

Tips: 1.The "three scales" used in this dish, and freshwater fish such as carp, catfish, and grass carp are also delicious in this way.

2."Xiangqi sauce" is sold in the market, and the amount of a small bag is just right, about 100g. Other soybean pastes are fine, but Pixian bean paste is not.

3.Frying fish is a headache for many people, if you want to fry the fish skin intact and not break, the most important thing is to heat the pan with cold oil, wipe the surface of the fish before putting it into the pot, and don't move the fish after it is in the pot! After frying, it can be slid naturally.

These are all good ideas, but none of them work as well as a nonstick pan.

4.Add soup to boiling water, add enough at a time.

5.You can also put eggplant, potatoes and so on in the side dishes, but they are not as delicious as Chinese cabbage! If you put the meat, the pork ribs are super delicious!

6.Coriander and chopped green onions can be left out if you don't like to eat, but you must put garlic in the end!

7.According to the taste, at the end, see if you need to add salt, and MSG chicken powder is not used.

Demoli Fish Stew Method:Ingredients: 1500 grams of river carp, 1 piece of frozen tofu, 200 grams of pork belly slices, 200 grams of soaked black fungus, 100 grams of potato flour, 150 grams of soaked hazel mushrooms, 2000 grams of lamb bone soup, 50 grams of green onions, 150 grams of soybean paste, 10 grams of ginger, 2 cloves of garlic, appropriate amount of soybean oil, 2 red peppers, appropriate amount of salt, appropriate amount of coriander.

Steps: 1. After rinsing the scales, gills and internal organs of the carp, dry the water and draw 2-3 knives on the fish.

2. Heat the iron pot and rub it repeatedly with ginger slices.

3. Add soybean oil and heat it.

4. Put the fish in oil, fry on both sides until golden brown, take out and set aside.

5. Remove all the remaining oil from the pan and add the pork belly slices.

6. Fry slowly over low heat until the meat is browned and transparent.

7. When frying the meat, put the lamb bone soup prepared in advance in the microwave for 5-6 minutes to make the lamb bone soup warm.

8. Put green onions, garlic and chili peppers in an iron pot and stir until fragrant.

9. Place the carp on top of the pork belly.

10. Pour in the lamb bone broth and bring to a boil over high heat.

11. Add soybean paste, salt and fungus in turn.

12. Add hazelnut mushrooms.

13. Add frozen tofu, cover the pot, and simmer over medium-low heat for about 30 minutes.

14. Put the soaked potato flour into the pot and continue to simmer for about a few minutes without a lid.

15. Sprinkle with coriander segments.

16. The coriander can be eaten off the heat when it is broken.

Ingredients: 1 fresh fish, appropriate amount of tofu and vermicelli.

Seasoning: garlic cloves, green onions, bay leaves, chili peppers, Sichuan peppercorns, ginger slices, cooking wine, soy sauce, sugar, bean paste, and salt.

Steps: 1. Clean up the fish and fry it in the pan until golden brown on both sides, and set aside.

2. Re-add the oil in the original pot and stir-fry the garlic cloves, green onions, bay leaves, chili peppers, peppercorns and ginger slices until fragrant.

3. Pour in cooking wine, soy sauce, salt, sugar and bean paste, add water to cover the fish, and put the fish in the pot after boiling.

4. After about 20 minutes, add the tofu and then 10 minutes.

5. Add the noodles soaked in boiling water, turn off the heat after 2 minutes!

1.Wash the pork belly and put it in a pot filled with water, boil for 10 minutes, turn off the heat, remove it, and skim off the foam from the soup for cooking.

2.Slice the cooled pork belly into thin slices and set aside.

3.Wash the dried vermicelli and soak it in cold water for more than half an hour, or you can dry the vermicelli without soaking the stewed fish.

4.Cut the tofu into large slices 1 cm thick.

5.Remove the scales and gills of the fish, as well as the internal organs and black membrane in the belly of the fish, and do not throw away the fish roe (fish bladder), wash it and put it back into the cleaned belly.

6.Lay the washed carp flat and make a cut about 1 cm deep at the tail and close to the head.

7.You will find a white spot in the cut cross-section, pinch the white spot with your fingernails, and then pat the fish with your other hand or a square knife, pull the white spot out and you will find that this is a white line, which is the so-called fishy line of the carp, and the carp that removes the fishy line will remove most of the earthy smell. Do the same with the other side of the fish, removing the other fishy line.

8.Make 2 knives on both sides of the carp with the fishy line removed, and do not cut it deeply, otherwise the fish will be broken when stewed, and it will not look good if it is incomplete.

9.Put the fish in a pan and fry both sides with a little oil and set aside. If you don't use a non-stick pan when frying fish, be sure to heat the pan with slight smoke, and then add cold oil to heat it, so that the fish will not stick to the pan.

10.Put 80 grams of cooking oil in the wok, do not heat it, change the heat to low and put the star anise of Sichuan pepper, slowly fry it into a dark color, release all the flavor of the seasoning, and then remove the star anise and Sichuan pepper.

11.Put the dried chili peppers into the fried to change color, and add the green onion and ginger slices to make the fragrance.

12.Pour in the fragrant sauce and stir-fry until fragrant, pour in the soup where the pork belly is boiled, and add soy sauce to adjust the color.

13.Add the fried fish, the soup should be slightly more, because the vermicelli will be very watery, bring to a boil, cover the pot and turn to medium heat and simmer for 20 minutes.

14.Place the soaked vermicelli and pork belly slices on both sides of the fish, and if it is dry vermicelli that has not been soaked, it is best to put it 10 minutes in advance.

15.After putting in the vermicelli and pork belly slices, simmer for another 10 minutes, then put the tofu on the pork belly (if there are cabbage leaves, tear them into pieces by hand and put them on the vermicelli side) and stew for another 5-10 minutes, change the heat to thicken the fish soup and put the coriander to get out of the pot, the sauce is salty, generally no more salt, you can also taste the fish soup, put some salt according to your preferences, be sure to leave a little fish soup to soak in rice and eat it is very delicious.