Hello everyone, yesterday to share with you the most important red meat (pork) in our country, today to share with you a white meat (fish meat) method, fish meat has a lot of ways to eat, each place has its own unique way to eat; steaming, boiling, frying, frying, roasting and so on. And the nutritional value of fish meat is very high, high protein, does not contain fat, very suitable for children, adults, especially the beauty of the lady, eat more fish and meat will not grow fat, today to share this dish with you, but also a very famous Tai'an fish in my hometown, the next into our today's main topic, Tai'an fish practice, do not do a good place or have the hometown can point out, learn from each other.
First of all, we prepare a two or three pounds of grass carp, grass carp is also one of the edible fish that everyone can often see, eat one of the edible fish, farmers market or supermarket can easily buy, when buying fish, remember to shout the fish master to handle the fish well, cut into small pieces of uniform size, otherwise it is not easy to handle at home, clean the bought fish pieces, put in edible salt, cooking wine, onion ginger water, sweet potato powder like this to marinate the fish for a few minutes, remember to add a little more sweet potato powder, slightly more than the usual pickled boiled fish.
Then we come to prepare the accessories, the green onion, coriander cut, garlic cut into thick slices, pickled pepper, pickled ginger, pickled radish cut into long strips, I myself am using my own home-soaked old altar kimchi, if there is no at home, you can also buy in the supermarket, add pickled pepper, pickled ginger, pickled radish is mainly to go fishy, flavorful, degreasy.
Then we prepare a pot, the inside of the vegetable oil, the oil must be more, and after the oil is heated, the marinated fish is slightly fried in the oil pan, the oil temperature must be higher, and it should not be fried for too long, affecting the taste of the fish, and the shape can be fixed. Of course, be careful not to get fried on your body. Then you can fish them all up. This process is only to make the starch and the fish fully bonded, so as not to boil loose, but also to make the appearance of the fish have a little dry flavor.
Next we start the pot again, leave a little bottom oil in the pot, this time do not use too much oil, heat the oil pot, the garlic that has just been prepared, pickled pepper, pickled ginger, pickled radish into the pot, and then add Pixian watercress sauce and another handful of dried peppercorns. Stir-fry to create a strong aroma, then add an appropriate amount of water and half a spoonful of sugar.
Bring to a boil, then add the fried fish to the pot, add half a spoonful of chicken powder, an appropriate amount of cooking wine, an appropriate amount of white vinegar, no white vinegar can also use normal black vinegar, mainly to further defuse the greasy, and finally simmer slowly, after 5 minutes you can taste the saltiness, according to personal taste, the appropriate amount of addition or no addition, because the ingredients themselves have salt. Finally, plate and sprinkle with parsley and green onion.
Today's cuisine is shared with you here, Tai'an fish is a very famous dish in my hometown, delicious to the point of not stopping, going out has always wanted to eat this taste, there are foreigners from other places can try to do it like me, taste the taste of the hometown. Have friends in other cities learned? If you have not learned or have not understood the place, welcome to leave a message to consult, thank you.