It is over a hundred years old and is a small village called De morly, the specialties of the village.
Carp contains high-quality protein, minerals, vitamins, etc., with nourishing stomach, water and swelling, milk, heat and detoxification and other effects.
Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and minerals.
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: 1 grass carp, blue carp or carp, 1 piece of brine tofu, 1 handful of vermicelli, Chinese cabbage, pork belly, hazelnut mushrooms or mushrooms, potatoes 1 to 2
Ingredients: two green peppers, small dried red peppers (must have, afraid of spicy can be put less), a green onion, a piece of ginger, half a head of garlic
Seasoning: salt, cooking wine, sugar, soy sauce, peppercorns, star anise, cinnamon
1. Over-oiled: wash the fish, change the knife, control the water, and fry it for three or four minutes.
2. Mix the soup: master the amount of salt according to your own taste; cut the green onion into segments, do not chop, so as to increase the beauty of the whole dish; slice the ginger, peel the garlic. Place all the ingredients in the cooking bowl and mix well. At this time, the hazelnut mushrooms should be washed and immersed in water. Potatoes cut into chunks and set aside.
3. Stewed fish: after the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, add pork belly; add boiling water, the amount of water is not lower than the side of the large spoon, simmer over high heat; the water is boiled for three or five minutes and then adjust the heat to simmer for 20 minutes.
(Note: the amount of water should not be too small, one is the long time of stewing, and the other is that the noodles should be eaten later and the noodles should be drafted.) ）
4. Ingredients: After the fish is simmered in the pot for about 25 minutes, add the vermicelli, potatoes and hazelnut mushrooms, and the vermicelli should not stick to the bottom of the pan to avoid sticking to the pan. After 10 minutes, add the tofu and cabbage cut into large pieces, the cabbage can be put in whole, and after five or six minutes, turn off the heat and remove the pot. Be sure to serve it in a slightly larger pot so that it is enough to eat.
<h1 class="pgc-h-arrow-right" > tips</h1>
Legend has it that the stewed fish is also made with suzi leaves, artemisia (herbs), and mountain peppercorns (schisandra).
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