Chinese Food
Yellow catfish with warm stomach in winter
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I still remember when I was eight months pregnant, my family took me to Baiyang fishing house to eat the fish. They called it huangbangzi. Because I had a bad case of pregnancy and vomiting. I couldn't eat anything with heavy taste. I thought I could take two bites of vegetables. My husband said I would try one bite. I didn't think I had one. Just for the sake of my baby, I took one bite and tasted it. As a result, I liked the fish one bite Taste. Go home to find Du Niang to check this kind of fish. Later, I have a big stomach. It's inconvenient to move. For the convenience of my family, I'll buy it and clean it up. I'll stew it
Cooking ingredients
Cooking Steps
Step1:First, clean the fish, remove the internal organs, and control the water for standby A kind of This kind of fishbone is very hard. Be carefu
Step2:Add hot oil to the pot. If it's fresh fish bought, fry it in 40 ℃ oil until it's golden on both sides. If it's frozen fish, make sure to pat some dry starch on the fish and then put it into the pot. Protect the fish skin
Step3:Single side golden yellow. Expansion. Take out control dry oi
Step4:Put the base oil in the wok. Add 5 chili peppers. My chili peppers don't taste hot. I'll add two more. Generally, 5 are enough. Add onion, ginger, garlic, seasoning, cinnamon. Stir fry with low heat until the flavor comes out
Step5:Put the fried fish in the pot. Put them in plac
Step6:Add about 3 spoons of soy sauc
Step7:Add about 2 tablespoons vinega
Step8:Add 1 tablespoon suga
Step9:Add some water, stew in high heat, add 1 spoon of cooking wine after boiling A kind of Do not cover the pot within 5 minutes after adding cooking wine. Otherwise, the smell will not go out. Turn to medium heat. Simmer for 15 minutes. Then you can get out of the pot.
Step10:Fragrant Pelteobagrus. It's my favorit
Step11:You see. Are they delicious.
Cooking tips:There are skills in making delicious dishes.
