This issue of the guide: carp how to eat well, teach you one of the four major stews in northeast China "Demoli stew live fish" nutrition is not greasy
Summer is hot, easy to make people have no appetite, summer can eat some fish rich in high-quality protein, because the fat of fish is lower than meat, so eating fish in summer is definitely a good choice, but there are many kinds of fish, what kind of fish is suitable for summer? Eat freshwater fish, carp is preferred.
In summer carp, the body is fat and firm, so the meat tastes the most delicious. In summer, the climate is warm and humid, and eating some carp appropriately will help to dispel dampness and appetizers, improve water and reduce swelling. Carp is rich in high-quality protein, minerals and vitamins, which are easily digested and absorbed.
Today to share a carp of the northeast method, Demori stewed fish, because of its origin of Demori town and named, the use of live carp, with tofu, noodles, white meat and other materials, delicious taste, fish meat fat and tender, not fishy and not greasy, is one of the four major stews in northeast China. Nutritious and not greasy, tofu and noodles absorb the delicious taste of carp and become particularly delicious, this dish is both delicious and affordable. Here's how to do it:
【Home cooking of de Morley fish stew】Ingredients required: 1 carp, 1 piece of northern tofu, 1 handful of noodles, 100 grams of pork belly, 2 coriander, oil and salt to taste, 100 grams of soybean paste, 2 spring onions, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 2-3 slices of fragrant leaves, 2-3 dried chili peppers, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1/2 tablespoons of braised soy sauce,
Procedure steps:
1. Descale the carp to remove the gills, remove the internal organs, clean it, wipe the water on the surface of the fish, cut the tofu into 2 halves, and then cut into a large piece about 1 cm thick, cut the parsley into sections, the vermicelli is soaked in warm water in advance, and the vermicelli is soaked until there is no hard heart.
2. Heat the oil in the pan, fry the carp, fry the carp on both sides until golden brown, and fish out the fried fish for use.
3. Pour out the oil of the fried fish in the pan, re-add a little oil, add the green onion, ginger slices, garlic grains, dried chili peppers, fragrant leaves, peppercorns, large ingredients, and stir-fry.
4. Add soybean sauce, stir-fry over low heat, stir-fry the sauce flavor.
5. Put in the fried carp, pour into the cooking wine, add hot water, the amount of water should not be over the fish body, the amount of water should not be too small, one is the long simmering time, the other is to add vermicelli, vermicelli to eat water. Add the pork belly slices, soy sauce, a pinch of salt.
6. Add the tofu slices again.
7. Bring to a boil over high heat, turn to medium heat and simmer for about 15 minutes.
8. When the time comes, add the soaked noodles and continue to simmer for about 10 minutes, so that the noodles become transparent.
9. When the time comes, turn off the heat, sprinkle with green onions and coriander segments, and a pot of home-cooked Morley stewed live fish is ready.
Tip: The origin of this dish is Demoli Village, Yihantong Township, Fangzheng County, a suburb of Harbin, and has a history of more than 100 years. Since the village is bordered by the Songhua River in the north, the villagers here mainly rely on fishing to make a living when there are many fish. In the early 1980s, an elderly couple in the village opened a small restaurant on the side of the road to entertain passers-by who stopped to eat on the road. They stewed local live carp (also with catfish, crucian carp, and gagazi fish) with tofu and wide noodles, which tasted delicious, and later the dish was not dished.
Legend has it that the stewed fish is also made with suzi leaves and artemisia (herbs).
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