Chinese Food
Meiji Ankang fish
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Ankang fish is a kind of deep-sea fish, rich in vitamin A and C, calcium, phosphorus, iron and other trace elements, with high nutritional value, meat rich in colloid, with high nutritional value, Ankang fish liver is delicious, known as goose liver in the sea , fresh Ankang fish with delicious sauce, the original taste of Ankang fish stewed in casserole, is really delicious on earth, only It's said that Ankang fish can cure cough
Cooking ingredients
Cooking Steps
Step1:Ingredients: 1 fresh Ankang fis
Step2:Remove the extra viscera and rinse with water, but the liver and belly of Ankang fish should be preserved. It's super delicious
Step3:This is to clean the liver and stomach of Ankang fis
Step4:Put the cleaned Ankang fish on the kitchen boar
Step5:Chop into 8 cm chunks with a knife, chop too little, it will be broken in the process of stewing, and affect the beauty valu
Step6:Blanching Ankang fis
Step7:Wash the boiled Ankang fish and put them in the casserol
Step8:Sliced scallion and ginge
Step9:Add pepper and star anise to casserol
Step10:Add scallion and ginger, and add some wate
Step11:Cover the pot and bring to a boil, then simmer for 20 minute
Step12:Add delicious juic
Step13:Add chicken powde
Step14:After the fire is boilin
Step15:Radish with slice
Step16:Pour in some salt, boil over high heat and turn to low heat for 3 minute
Step17:Add sliced leek
Step18:Turn off the fire and sprinkle with sesame oi
Step19:The delicious Ankang fish is out of the po
Step20:Finished product
Cooking tips:1. In the process of stewing Ankang fish, do not put salt, because putting salt in advance will make the protein of the fish unable to be released, and the taste will not be delicate and soft. Remember There are skills in making delicious dishes.
