Chinese Food
Stewed Barracuda with pickled vegetables in Chaozhou
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Kailingsuo is a barracuda. It is the most common sea fish of the northern Shandong generation, but it is only called kailingsuo in the ice flood season of the Yellow River. After the Spring Festival, the first batch of barracuda caught in Bohai Sea was caught with sea ice. Because the newly dormant open Ling Barracuda in winter doesn't eat at all. Its meat is thick, and there are few sundries in its abdomen. It has no evil taste. Especially precious is that Kailing fishing is only limited to ten days from the beginning of spring to the time of hibernation. After hibernation, its quality and taste have declined. Use Chaozhou pickles, garlic oil and Chaozhou fish sauce to cook the dace in northern Shandong. The combination of the north and the South brings another innovation. The dace meat is fresh and tender, and the sour vegetable is sweet, crisp and refreshing, which makes people salivate.
Cooking ingredients
Cooking Steps
Step1:Kill the Barracuda to remove the scales, internal organs (pay attention not to break the gall), gills. Wash the black membrane in the abdomen with water. (the hard barbs on the fins are sharp. Be careful when handling
Step2:The processed dace is divided into two pieces from the inside of the belly. Each piece is changed into three sections.
Step3:Chaozhou pickle soup. Cut pickle into 2cm segments.
Step4:From the bottom of the pot to the garlic oil, spread the sliced ginger, pickles, fish sauce and water.
Step5:Cover the pot. Start the noodle cooking function. After the screen displays open pot , put the processed Barracuda in the pot.
Step6:After cooking, just put out the ingredients in the pot.
Cooking tips:1. Fish sauce can be added to replace salt. Pickles have a certain degree of saltiness. 2. No noodle cooking function can be replaced manually. 3. No garlic oil. Fry garlic cloves in another pan until golden. There are skills in making delicious dishes.
