Chinese Food
Common collocation of Chaoshan braised fish
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Today's fish is called DanJia by Chaoshan people. Its scientific name is BANGYU. It's also called Indian Bangui, shanxiao, oxtail, abductor fish, Centaur, braided fish, dogleg fish, pointy horn, Zhongyu, shanxiao, Zhujia and Daojia. Most of the body of this kind of fish is yellow brown. There are small black spots between the orders. Its ventral side is light yellow. The body of the fish is long and flat. It tapers back. Generally, the body length is 20-30cm and the weight is 100-200g. The meat is solid and in the shape of garlic petals. This fish belongs to common fish in China, but it belongs to advanced fish in Japan. Chaoshan people, who are good at making fish, often cook together with preserved vegetables. Preserved vegetables are a kind of common congee in Chaoshan. They belong to the category of pickled vegetables and salted vegetables. The method of making preserved vegetables is to dig the radish and expose it to the sun in the daytime to remove water. At night, they dig a pit at the head of the field or the Bank of the stream to compact the salt and marinate it. It's only after ten years of repetition. In addition to making salty and miscellaneous directly, it is also often used as a supplementary material for cooking. Chaoshan classic vegetables are preserved and fried eggs
Cooking ingredients
Cooking Steps
Step1:Remove scales and internal organs from the shell. Wash and cut into sections. Marinate with a little salt for 30 minute
Step2:Wash and slice preserved vegetables
Step3:Peel and wash the garlic, cut it into pieces; remove the head of the onion, wash and cut into sections
Step4:Heat the wok, add some oil, and stir fry the garlic powder
Step5:When the garlic flavor bursts out, stir fry the preserved vegetables to give the flavor
Step6:Drop the fish
Step7:Flip the fish a little
Step8:Add boiling water and a little salt
Step9:Cover the pot and simmer over medium low hea
Step10:Stew until the water becomes less and thicker. Open the lid and add the scallion. Turn off the heat and continue to cover the lid and stew for 2 minutes
Step11:In 2 minutes, just open the cover and install the tray.
Cooking tips:1. After the fish is put into the pot, just turn it over a little to avoid breaking the fish; 2. The preserved vegetable has a certain salty taste. The fish is also salted with a little salt. When seasoning, pay attention to a small amount or even no salt. It depends on the taste of each person; 3. Don't get too dry soup. The fish dip in the soup is more delicious. There are skills in making delicious dishes.
