A lot of old iron at home when stewing fathead fish.
Either the stars are not tasteful, today teach you the right way. It's not fishy at all, and the next meal is also delicious.
The black film and blood water inside the fat head fish internal organs must be washed for him, this back is cut into several knives for him, do not cut through, then first heat the pot, and then add half a spoonful of grain and oil, if you want this fat head fish to be delicious, pork belly is indispensable.
After the oil is hot, add the pork belly, stir-fry slowly over low heat, fry the pork belly out of the fat, then add more onions, ginger, garlic, dried peppers, and then put two large ingredients to fry them out of the aroma
Then add half a spoonful of soybean sauce to stir-fry the sauce flavor, add half a spoonful of soy sauce, a little oyster sauce, and add half a spoonful of soy sauce to give him a color.
Stir-fry the flavor of the seasoning, then remove the fish from the pan. Add a can of beer that hasn't expired, and add a small amount of water.
A bottle of stewed fish can be, add a little less salt, chicken essence, sugar seasoning, and then add half a spoonful of aged vinegar, can play a role in removing fishy and increasing fragrance. Turn the pot to low and simmer for 30 minutes, when the time comes to stew, add a little tofu.
Put a pepper, the taste is more fragrant, small fire for her to stew for 20 minutes, the old saying is good, a thousand stewed tofu ten thousand stewed fish, this fish, the more stewed the more flavorful, and finally the fire we give him dry soup, like me stewed fathead fish, no need to fry, but also special flavor. #Food # #我要上微头发 #
