Chinese Food
Braised fish with bean sauce. Favorite way to eat yellow croaker by the sea
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Depend on the sea to eat the sea. Seafood is the Jiaodong people who eat home-made dishes. They pay special attention to fish - spring flowers, autumn sole and mullet. The yellow croaker with tender meat and fresh taste is the fattest in spring. Stew it with sauce. The sauce will better stimulate the taste of fish. The spring leek put on before leaving the pot will make this dish have the happiest taste in spring. Therefore, in Jiaodong, braised fish with bean paste is a delicacy that almost every family can make and everyone loves. Today, we invite Yu Jilin, a Chinese Shandong cuisine master, to share the most authentic way to stew fish with bean paste, the homely operation and the chef's taste. You who like to eat sea fish, please try it quickly.
Cooking ingredients
Cooking Steps
Step1:Cut the scallion, ginger and garlic into slice
Step2:Heat the oil in a hot pot. Add the seasoning and stir fry. Add ginger, onion and garlic slices. Stir up the fragrance. Add 2 tablespoons of spring onion companion June bean paste. Stir slowly until the color of the sauce turns red, and you can smell the flavor of the sauce
Step3:Put the fish in the pot. Fry it gently on both sides. Cook the delicious rice wine quickly. Add some boiling water and simmer for 15 minutes
Step4:Start the pot and pour the soup on the fish. Add 1 teaspoon of sugar for freshness, 1 teaspoon of flavored ice sugar for color mixing. Add in the leek section and simmer for 2 minutes. Pour in the sesame oil and out of the pot
Cooking tips:1. Today, I'd like to share the authentic braised fish with Jiaodong bean paste. It's suitable for those who like the fresh and tender taste of fish. If you like to eat fish with tight taste, you can use salt to marinate the fish after making the flower knife. 2. You need to make stewed fish with strong sauce and delicious and tender taste. Choosing fish is the key - fresh yellow croaker. Fish scales and fish eyes are bright. Fish gills are bright red. It's best to weigh between 750g and 1000g. 3. Choosing sauce and sauteed sauce is also the key. Spring onion companion June bean paste is brewed in 90 days, with zero addition of original wine Sauce. The sauce is fragrant. It's the first choice for braised fish with bean paste. When stir frying sauce, please use slow fire. After stir frying sauce flavored fish into the pot, make sure to cook enough cooking wine quickly; 4. Stew fish for 15-20 minutes is the best. The time is long. The fish will be old. There are skills in making delicious dishes.
