Chinese Food
Stewed fish with peanuts
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From my memory, it's my grandfather's favorite dish. It's also the hospitality dish of my family in the past. There used to be no such decent fish. At that time, it was all miscellaneous fish. It was also very cheap. One yuan bought a lot of them. They usually put them into a big pot. The pot was a big iron pot stuck in the stove. It had a diameter of more than half a meter. Put the fish in the bottom of the pot and pour it into the peanuts. The firewood in the kitchen is very hot. When the smell of fish comes out of the gap of the pot cover, you can use the residual fire. The water will dry. The waiting process is long and sultry. Open the pot cover and the dishes with mellow taste will be good. That's what I said - soil falling. In the past, there wasn't so much seasoning. I always felt that it was so mellow in my mouth, and it was memorable. Eat this dish. Remember that I think I began to have a nostalgic mind. Nostalgic woman. Has left with youth. Is that true? It sounds like some people's hearts are grey and simple. I just like the old things. The old things
Cooking ingredients
Cooking Steps
Step1:Soak peanuts in water for 40 minute
Step2:Wash and wipe the grass carp with dry water. Add pepper, salt and cooking wine to marinate the fish for 20 minutes
Step3:One spoonful of sugar, one spoonful of wine (I seldom use cooking wine, but I use white wine). Two spoonfuls of raw soy sauce, one spoonfuls of old soy sauce, and one spoonfuls of vinegar to make juic
Step4:In the pot, rub the ginger once. Put the oil in. Heat up. Fry the fish until both sides are golde
Step5:Put 1 tbsp of salad oil in the wok. Stir fry the seasoning, ginger, scallion and garlic. Add the fish again. Pour the seasoning in the small bowl into the wok. You can smell the fragrance immediately
Step6:Add peanuts, soy sauce and water to taste. Heat over high heat for 8 minutes, then add coriander
Cooking tips:There are skills in making delicious dishes.
