The sunfish that can dance the mambo dance, and there is a different kind of delicious thing to have sports
The traditional market is a living food textbook, and the rotation of the seasons also brings many new and delicious ingredients. The huge fish head, a single half of the body, occupies half of the fish stall, making it difficult for people not to want to see it.
The boss quickly came over to introduce the sunfish, don't look at its rough skin, it seems that you can't see the fish, usually it is also considered to be fat meat, in fact, it is its meat, not greasy at all. At this time, there are more and more crowds of onlookers, but there are not many people who start, who calls us foodies, and we must buy fresh ingredients?
The hostess gestured to scrape the surface fish scales for us, but I also politely refused, and I regretted it a little when I operated later, haha.
The surface of the sunfish has a layer of fish skin of the same nature as the shark, which is very rough to the touch, which is its fine fish scales, which have been treated with sharks before, and this time it is light enemy, and it took some effort to get it done.
Thick fish skin is stronger than shark skin, braised or sauce roast is the best way to cook it, different from our usual cooking, we must give enough time and heat to stimulate the colloidal taste of sunfish.
Let's talk about its fat-like meat quality, gently patting it can feel very elastic, which should be equivalent to the soft ribs in the pork ribs, so it is also resistant to cooking.
Fish and soy products with the taste is not bad, and the "strong" of the sunfish can not use ordinary soy products, you have to find a matching soybean brewed "soybean sauce" to be able to calm it!
The native ginseng leaves in the yard have reached the harvest period again, and they are picked by hand, and red peppers are added, just to accompany the fishy effect after the sauce is burned.
Be sure to prepare more rice to make this dish, otherwise you will regret it. How to say it? Because the soup after the sauce is really thick, it comes with the juice, which is completely released from the gelatinous release of the fish itself. First eat a bite of fish skin, Q bomb taste like QQ sugar, fish meat has pig cartilage-like delicious, sauce is rich gum, do not use it to mix rice to eat, always feel sorry for the "talent" of the sunfish.
Sauce grilled sunfish
700 grams of sunfish, a handful of native ginseng leaves, red pepper, a little ginger and shallot, a moderate amount of coriander, a little lemongrass
Seasoning: 1 tbsp soybean paste, 1 tbsp cooking wine, 1 tbsp sugar, 1 tbsp pepper, 1/2 tbsp peppercorns
First, process the skin of the sunfish, boil the pot of hot water, drizzle on the surface of the fish skin, scrape off the rough skin with a knife, or use the thick side of the cloth to brush it.
* Brush while showering, brush is not clean, you can pour hot water again, repeat the action, another most convenient way, hey hey, is not like me to be able to do, leave it to the professional boss lady to deal with.
Cutting the sunfish into small pieces is very easy to cut, and it is all soft bones.
The soil ginseng leaves pick the young buds, wash and set aside. Cut the green onion, slice the ginger, cut the coriander, slice the red pepper, cut the lemongrass
* The earth ginseng leaves are also viscous, fresh taste can be removed from the fishy, can not buy it, add more onion dosage.
Fry chives and ginger in the pan, put in the sunfish pieces, fry over medium and high heat to make the aroma, this is very important, the fish is not fragrant if it is not fried in place. Add lemongrass and parsley
Add all the seasonings at once, add a large glass of water, bring to a boil over high heat and simmer over low heat for 30 minutes.
Simmer until the sunfish can be poked with chopsticks, which means that the soft glutinous is suitable, then add the native ginseng leaves, stir-fry until it turns dark green, you can add red pepper out of the pot.
*Spicy lovers can add red pepper when they are stir-fried, which is more flavorful.
Finally, a peanut rice cold mix cucumber roll, clear the mouth.
#Summer Life Punch Season ##福州头条 #