What are the recipes for cooktop fish sauces? Preparation of stove fish

The recipe of fish soup on the Northeast stove is revealed.

Features: Northeast stove fish is very Northeast characteristics, is a square stove, put a large iron pot with a diameter of about one meter in the middle, the stove is pasted with tiles, with a hearth below, led by the waiter, guests sit around the stove to enjoy a method of stewed fish food, reproduce the farmhouse cuisine practice in the Northeast countryside. The main reason why the Northeast Stove Fish is attractive is that it is simple and simple, allowing guests to enjoy the joy of making their own food and enjoying the food.

Selection: Fish is a 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 with a variety of seasonings and broth stewed, both economical and affordable, so that 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.

Ingredients for soup: 2 old hens, 3 kg of pork bones, 2 kg of pork ribs, 1 kg of duck feet, spice packets (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 ingredients separately and put them in a 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 hanging 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, light 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 scoops 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.

1. Wash the fish and cut it into large pieces, crush the green onions, ginger and garlic, break the dried shiitake mushrooms, and mix them into 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.