Northeast cuisine, if you say delicious, when counting iron pot stewed fish
The same is a large pot stew, and there are different stewing methods in different places
The most famous of these is the Morley stewed fish
Demoli is a place name located on the banks of the Songhua River in Heilongjiang Province, bordering Russia
The special regional characteristics naturally create pure mountain delicacies
Northeast people stew big fish, mainly with sauce into the flavor of the frying pan, garlic as a cause of the pot, rarely have the habit of white soup stew
The method of stewing fish in Demoli just brings this flavor to the extreme
In recent years, iron pot stew restaurants have sprung up all over the northeast
Several large pots and pans are dug out of the table, and the fire is lit below, and the table can be rotated
Sauerkraut, stupid chicken, goose, stewed fish...
A table of people stewing while eating, extremely satisfied
But wherever
The method of stewing the fish in this iron pot is mostly consistent with the number of ways to stew the fish in Demoli
The grandfathers are not from Heilongjiang, but have eaten local stewed fish
After coming back, I immersed myself in research and made slight modifications
The stewed taste is consciously satisfied, and only then dare to call this title
<h1>ingredient:</h1>
1 fresh carp, fatty pork, eggplant, Chinese cabbage, tofu, fungus, hazelnut mushroom, vermicelli, green pepper, dried chili pepper, green onion, ginger, garlic, star anise, mint sticks, perilla leaves, Northeast jam, soy sauce, soy sauce, soy sauce, salt, sugar, white vinegar, white wine, white pepper
(Wood ear hazelnut mushroom early water hair, vermicelli warm water soak soft)
1, carp treatment clean, especially to wash the blood in the cavity, on both sides of the fish obliquely open a row of knife edges, control dry. Put a lot of oil in the pan, cook until the smoke starts, and pour the hot oil on both sides of the fish with one hand, repeating 5 or 6 times
2: After the skin is tightened, put the fish in the pan and fry for 3 minutes on each side.
3. Mix the sauce of white sugar, white vinegar, white wine, soy sauce and soy sauce in the ratio of 2:3:3:1:3. Pour out the hot oil in the pan, leave 1/3, heat again and stir-fry the sliced fatty pork in the pan. After the pork is slightly charred, add the dried chili peppers and pour in the sauce to burst the aroma
4: Put the carp into the pot again, add the green onion, ginger, star anise, mint, drizzle the sauce on the fish, quickly cover the pot and cook for 3 minutes.
5: Pour in plenty of cold water for soup, bring to a boil over high heat and simmer for 20 minutes
6: Break the eggplant, wash and remove the hard roots after the hazelnut mushrooms are blistered, slice the tofu, the cabbage blade is cut into diamond-shaped pieces, and the perilla leaves are cut into strips. Put the hazelnut mushrooms, fungus, perilla, eggplant, cabbage and tofu into the pot in turn, sprinkle with salt and continue simmering for 10 minutes
7: Put the soft noodles into the pot and continue to simmer until the noodles are soft. Cut the green pepper into strips, crush the garlic and sprinkle into the pot, then sprinkle with white pepper.
Hot oil splash fish, in order to set the shape and non-stick pan, afraid of oil collapse friends must wear gloves, fish must dry water, so it will be much safer. The amount of sauce blended with sweet and sour soy sauce depends on the fish, and the amount of carp sugar that weighs more than two pounds is about 25g, and the others can be proportional.
Mint and perilla are not commonly used spices, but the secret of flavor is precisely this, and it will be delicious if you don't put it, but when you put it, it is not just delicious.
Hazel mushroom is a very small number of wild mushrooms that can not be artificially cultivated, the nutritional value is extremely high, the northeast hazelnut mushroom is widely welcomed overseas, but in the south of the country often many friends have not heard, can not help but say that it is a pity.
Northeast stewed fish, do not like too much soup, accustomed to the fire to collect soup, so that the pot soup water is fully absorbed by fish and other ingredients, which is also different from the southern stewed fish characteristics.