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<h1 class="pgc-h-center-line" > Demoli, a small fishing village on the banks of the Songhua River</h1>
Demoli, in Manchu, means "ferry". In Fangzheng County, on the outskirts of Harbin, Heilongjiang Province, on the banks of the beautiful Songhua River, there is a beautiful small fishing village called Demoli Village. Villagers have been fishing for generations, and the Songhua River is rich in fat carp, and this classic Northeast famous dish comes from this small fishing village, which has a history of hundreds of years. Legend has it that there is an old grandmother in the village who is good at stewing fish, and people also love to go to the grandmother's house to eat fish. Once, when my grandmother's house was repairing a house, enthusiastic villagers came to help. There are too many people, and the stewed fish is not enough to eat, so the grandmother simply takes the tofu and noodles ready at home and stews them with the fish, which is the original Demoli stewed fish. Later, this classic dish was refined to form the most famous local specialty today.
<h1 class = "pgc-h-center-line" > the rough practice of Stewed Fish in Morley, just like the bold personality of Northeasterners</h1>
Demoli fish stew is also one of the classic eight stews in the northeast, and this dish is rough and rough, just like the bold character of the northeast people. If you want to make this classic historical dish authentic, these key points should also be paid attention to: 1. The choice of side dishes. The authentic de Morley fish stew only uses two side dishes: tofu and vermicelli. Tofu should be selected from the northern brine tofu, stewed out to be soft and tender; vermicelli is of course the northeast sweet potato vermicelli, stewed until transparent, eating smooth. 2. Rough practice. Every detail of this dish reveals the rough production characteristics of Northeast Cuisine, large pieces of green onion, ginger slices, half-finger thick tofu slices, plus thick sauce, just like the heroism of Northeast people, it is natural.
3. About the use of Northeast sauce. I am convinced that in the early days of this de Morley stew, it is necessary to incorporate the characteristic Northeast sauce to stew. Later, with the improvement of this dish, controversy arose over the use of Tohoku sauce. Personally, it is still recommended to put in an appropriate amount of Northeast sauce to highlight the local characteristics of this dish, which please choose freely according to personal preferences. 4. Taste type. This de Morley stew is typically salty and umami, with a rich sauce flavor. Although a small amount of white sugar and a few dried red peppers are also added, the white sugar is only fresh and fresh, and the dried red peppers also simply add a little fresh flavor. Therefore, this dish should not be sweet and spicy. Now friends have a preliminary understanding of this dish, what is the dish of de Morley fish stew? Share the authentic recipe of a century-old famous dish, 1 serving for 3 people is enough.
<h1 class= "pgc-h-center-line" > morley stew</h1>
Ingredients: 1250-1500 grams of fresh carp, 300 grams of brine tofu, 100 grams of dried sweet potato noodles, 50 grams of pork belly
Ingredients: 15 g green onion, 10 g ginger, 10 g garlic, 3-5 dried red peppers about 5 g, coriander 10 g
Marinated fish ingredients: 10 grams of green onion, 10 grams of ginger, 15 grams of cooking wine, 3 grams of salt, and a trace amount of pepper about 0.3 grams
Seasoning: vegetable oil 30+30 g, soy sauce 50 g, hot water 1500 g, cooking wine 20 g, salt 5 g, sugar 5 g, dark soy sauce 5 g, monosodium glutamate or chicken powder 2 g (optional)
Note: Please choose all the materials marked "(optional)" according to your personal preferences.
<h1 class="pgc-h-center-line" > the production process</h1>
1. Select 1 fresh carp, about 1250-1500 grams, scrape off the scales, remove the gills and internal organs. To make fish, to fishy is the top priority, if the fishy is not in place, no matter how to cook will not be delicious. To give the carp to fishy, these key points to pay attention to: 1. The black membrane in the belly of the fish, the black mucus on the surface, and the black mucous membrane on the fish head are all places with a particularly strong fishy taste, be sure to wash the black membrane in the belly of the fish, use a knife to repeatedly scrape the mucus on the body of the fish and the top of the fish head, and rinse it clean. 2. Below the midline of the fish on both sides, there is a "fishy line" that runs through the full length of the carp, which is the organ of the carp that feels the change of water level, which is particularly fishy and must be removed. Cut a knife 0.5 cm after the gills of the fish, you can see the white thin tube of fishy line, and then cut a knife directly at the tail of the fish to smoothly pull out the fishy line. 3. The throat bone at the head-abdomen junction of the carp is also a place with a particularly heavy fishy smell, and it must also be removed.
2, the processed carp rinsed again, drained, to remove the fishy taste there is a key step, that is, pickling. On both sides of the cleaned carp body, each is marked with a straight "one-word flower knife" to facilitate the taste and put it into the pickling pot. Add 10 grams of shredded green onion, 10 grams of shredded ginger, 15 grams of cooking wine, 3 grams of salt, and a small amount of pepper about 0.3 grams, spread evenly repeatedly, marinate for 30 minutes, fully remove the fishy, flavorful and fresh.
3, choose 100 grams of dried sweet potato noodles, rinse well, put them into a large basin, pour the right amount of warm water of about 40 degrees, not over the noodles, soak for 30 minutes. Soak until the vermicelli turns white, and you can easily break it with your hands, without a hard heart. Use scissors to cut the soaked sweet potato noodles into long pieces about 15 cm long and prepare 1 piece of brine tofu, about 300 grams.
4: Cut 15g green onion, 10g sliced ginger, 10g minced garlic and 10g parsley. 3-5 dried red peppers, about 5 grams, keep intact shape without cutting. Carp lacks fat, stewed fish is best added to a small amount of pork belly with stew, so that the fish out of this is fragrant. Prepare 50 grams of pork belly, cut into coin-thick slices, and add pork belly to increase the meat flavor of this dish.
5, if you want to fry the fish without breaking the skin, these small tricks are very applicable: 1. Use vegetable oil to fully swing the pot and run the pot; 2, the pot must be large enough, "the pot is small and the fish is large", the fairy fried fish is also broken; 3. The oil temperature must be high, in order to make the fish skin surface protein quickly solidify, which is the most critical; 4. Shoot a thin layer of dry flour or dry starch on the surface of the fish body, which can also quickly form a small scorch shell to prevent the fried fish from breaking the skin; 5. Rub the pot with ginger slices, sprinkle a small amount of salt in the pot, which is also a tried and tested small trick. 6. The surface of the fish body must be dry, and the surface of the fish body should be dried with kitchen paper or cotton towels.
Pick off the marinated carp and suck the surface water with kitchen grade to prevent splashing oil and scalding people when frying the fish. Pour about 100 grams of vegetable oil into the pot, repeatedly moisten the pot, swing the pot, burn the vegetable oil until there is a slight oil smoke coming out, and pour out the vegetable oil. Pour in about 30 grams of cold vegetable oil, burn the vegetable oil again until it is 70% hot, about 200 degrees, and put the carp down. At first, remember not to flip the carp, wait for one side to fry until golden brown, then turn over on both sides until golden brown, the caramel is rich, put the fried carp into a flat dish and set aside.
6: Do not use a clean pot, pour in about 30 grams of vegetable oil, directly into the sliced pork belly slices, stir-fry over low heat and simmer thoroughly. Add the dried red peppers, chopped green onions, sliced ginger and minced garlic and sauté again over low heat. Stir in 50 grams of soy sauce and sauté over low heat to bring out the flavor of the sauce. Pour in 1500 grams of hot water and put the fried carp in, and the soup water should be almost past the carp. Add 20 g of cooking wine, 5 g of salt, 5 g of sugar, 5 g of soy sauce, 2 g of monosodium glutamate or chicken powder (optional). "Tight fire fish, slow fire meat", after boiling over high heat, keep on high heat and simmer for about 10 minutes.
7: Cut the brine tofu into 5 cm square and 0.5 cm thick slices, put them into a pot, turn to medium heat and simmer for 10 minutes. Put the soaked noodles in and continue simmering for about 10 minutes over low heat, at which point the soup is almost thick and fragrant. As the soup thickens, shake the pot constantly to prevent the bottom from burning paste.
8: Simmer until the noodles appear transparent, the soup is thick with fish, and cease immediately. Sprinkle into small pieces of coriander and garnish the color of the dish to increase the flavor of the dish. Place the prepared de Morley stew on a large soup plate and serve hot. Where is the de Morley fish stew? A century-old northeast famous dish authentic method, 1 serving is enough for 3 people.
< h1 class="pgc-h-center-line" > considerations</h1>
1, because the northeast sauce saltiness is high, if you enter the northeast sauce for seasoning, you should reduce the amount of soy sauce and salt accordingly, which should be noted.
2, the two key points of this dish are how to give the carp to fishy and fried fish without breaking the skin, according to the text, pay attention to the details of the operation.
3, after adding tofu blocks and vermicelli, as the soup thickens, be sure to shake the pot often, let the soup flow into the bottom of the pot, to prevent the bottom of the paste.
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