Chinese Food
Stewed fish
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Stewed fish is one of the representative dishes of Shandong cuisine. When I saw it, it always wanted to try its cooking method to keep the fish original. So what exactly does yudun mean? I also checked the information. It refers to processing the raw materials into blocks and sections, rolling with dry starch, then hanging the egg paste, putting it in a large oil pan, frying with high temperature to make golden yellow oil control and stewing. The advantage of this prefabrication method is that the raw materials are not easy to break during the stewing process, and the overflow of the raw materials' freshness is restrained. The hanging paste is fried, which can make the taste mellower during the stewing, and also can prevent the freshness of the raw materials from being immersed in the soup, and can keep the freshness of the soup. At the same time, it shortens the time of stewing and heating. Most stews are heated with medium heat for a short time. It's only 7-8 minutes to 10 minutes. The soup is thick white. But how to make this stewed fish well? I have three secret weapons. The first one is streaky pork. The fish is more delicious with streaky pork. The second one is beer. Join the beer club
Cooking ingredients
Cooking Steps
Step1:Take the kitchen paper towel and suck the grass carp into water. Arrange it on the fish chop with dry starch (many people hang the egg paste here
Step2:Heat the pan, put in the cool oil, and fry the fish chops slowly
Step3:Fry the fish until golden brown on both sides and set aside
Step4:With a small amount of oil left in the pot, put the streaky pork into the stir fry
Step5:Stir fry the oil and add ginger, garlic, star anise and cinnamon together
Step6:Stir fry until fragrant. Add some soy sauce, soy sauce, vinegar, beer, boil over high heat. Add salt, pepper, a small amount of sugar and other seasonings to taste
Step7:Boil the soup and put in the fish just fried. Keep the fire going
Step8:Constantly pour the soup on the surface of the fish. Cook for ten minutes, then collect the juice over high heat
Step9:Take out the fish, and put the meat slices and garlic on the surface of the fish. Add some juice and pour over it
Step10:In the pan, cool the oil and burn some pepper until the oil is hot and gives off a little smoke. Turn off the fire and put the fried pepper aside
Step11:Pour directly into the fish with Scallion on it
Step12:The fragrant stewed fish is ready.
Cooking tips:1. It's said that the traditional stewed fish is fried with eggs and then fried. I don't like frying. I'll fry it directly to make it golden yellow; 2. Make sure to add some streaky pork and stir fry it to produce oil. The fish stewed together will be more delicious. If it doesn't, I'll make it with some lard; 3. When I cook the soup, I use beer. Its flavor can make the fish more delicious and outstanding. And after cooking Beer will volatilize, so don't worry; 4. Use the hot pepper oil to drive down the shallot. It's also the finishing point to make the fish taste richer. There are skills in making delicious dishes.
