How to make farmhouse fish stew, the best way to make farmhouse fish stew

One, it is also possible to carp, this method is applicable to many.

The weight of this fish is about catty. Remove the scales, gills and internal organs, and remove the fishy line and throat bone for carp.

2。Tilt the slice on the surface of the fish and rub the salt.

Feel free to roll some green onions and 2 or 3 slices of ginger in your stomach.

3。Prepare a small bowl and put it inside.

5 sections, 3 garlic halved, 2 star anise, 3 5 slices of ginger, 10 Sichuan peppercorns, 1 sugar.

A tablespoon of wine (I rarely use it.)

All with white wine), 2 tablespoons, 1 tablespoon, 1 tablespoon of vinegar.

4。Wipe the pot with ginger (legend has it that it won't stick), put oil inside, heat it, if you are willing, put more, I put less, when you have to sacrifice the oil that can't stick to it.

Finish. Pull the tail of the fish into the pan and fry it until golden brown on both sides (don't force it, it's okay if you don't achieve the effect).

5。After frying, place in a small bowl.

Pour it into the pot and you can smell the fragrance immediately

6。Pour in 3 tablespoons of vinegar (probably.

Cover the pot with a lid and remove the smell.

7。Dozens of counts in my heart, open the lid of the pot, add water, and roughly submerge the whole fish.

8。Cover the pot and bring to a boil over high heat, reducing the heat to medium-low. During the period, add an appropriate amount of salt, please put it according to the saltiness of the salt.

9。About 20 minutes, serve.

Ingredients: Ingredients: 2000 grams of crucian carp.

Seasoning: 50 grams of yellow sauce, 20 grams of vinegar, 10 grams of cooking wine, 1 gram of pepper, 2 grams of star anise, 1 gram of monosodium glutamate, 4 grams of salt, 50 grams of vegetable oil, 20 grams of green onions, 10 grams of ginger, 8 grams of garlic (white skin), 10 grams of coriander.

Preparation of stewed crucian carp in misam: 1Remove the scales, gills and internal organs of the crucian carp and wash them cleanly;

2.Wash the coriander and green onion and cut into sections;

3.Slice the ginger and garlic separately for later use;

4.Put the pot on the hot fire, put in vegetable oil, boil the pot with green onions, ginger slices, garlic slices, pour in the stock (400 grams), add refined salt, cooking wine, vinegar, pepper, and ingredients;

5.When boiling, put the fish in the pot, put the miso on the fish, and cover the pot.

6.After the crucian carp soup is boiled, it will simmer over low heat for 15 minutes, add monosodium glutamate when the soup is thick, sprinkle with coriander, shovel the fish from one side and put it on the plate, and pour the soup over the fish. Food phase crucian carp:

Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as Chinese herbs such as Ophiopogon and Magnolia. Do not drink tea before and after eating fish.

Home-cooked fish stew gourmet tutorial.

The best way to stew fish in a farmhouse is to clean the carp, remove the internal organs, chop it into small pieces, and marinate it with cooking wine, salt and ginger for about 20 minutes.

Cut the tofu into small pieces and cut the green garlic into pieces for later use. Add an appropriate amount of oil to the pot, boil until it is hot, fry the marinated carp pieces in the pan until golden brown on both sides, and take them out for later use. Leave a small amount of base oil in the pot, add ginger slices and stir-fry until fragrant, pour in an appropriate amount of water, and put in the fried carp pieces.

Add salt, light soy sauce and chicken essence and simmer for about 20 minutes until the fish is cooked through.

Add tofu and green garlic, simmer for another 5 minutes, sprinkle with chopped green onion and serve. In the process of stewing, it is necessary to pay attention to the heat, maintain an appropriate amount of bright water and stable fire, so as not to simmer too long or too short, which will affect the taste. The amount of salt and essence can be adjusted according to personal taste and preference.

Precautions for fish stew at the farmhouse

1. Choose fish: Choose fresh, delicate fish, preferably freshwater fish, such as grass carp, carp, etc., to ensure the taste and nutritional value.

2. Prepare ingredients: The ingredients of farmhouse fish stew mainly include ginger, green onions, garlic, coriander, tofu and so on, which need to be cut and set aside.

3. Clean the fish: clean the purchased fish, remove the internal organs, scales and gills, and then chop the fish body into pieces for stewing.

4. Stewing time: Farmhouse fish stew needs to be stewed for a period of time to make the fish taste and cooked thoroughly, but too long stewing time may make the fish too mushy and affect the taste. Generally speaking, the simmering time is between 40 minutes and 1 hour.