Starting from September 1st, the Yellow Sea and the Bohai Sea ushered in the fishing season! In the first few days, because the people returning to the port were small fishing boats operating offshore, the fish catch was not very rich, basically some small fish that made fishmeal, as well as small mackerel.
In the past few days, with the return of fishing boats from long voyages, and the gradual cooling of the 5 seas, the fish catch has begun to enrich. A variety of fresh marine fish are also beginning to flood the market.
Among these marine fish, the sturgeon is the ugliest and most inconspicuous in appearance. Because many people look at the appearance of the sturgeon and are afraid, they do not like to buy this fish, so the price of the sturgeon has always been very cheap, which can be called "cabbage price".
We also call it "toad fish" here, its mouth is larger than the head, plus full of mucus, the average person is not willing to deal with it. In fact, the fresh sturgeon is particularly delicious, and the elderly living by the sea like to buy squid to eat. The sturgeon is full of crisp bones, and its fish belly and liver are exceptionally delicious, so it is a rare delicacy when it is ready.
Today I will share with you a seaside method of stewing trout, after making the sturgeon meat tender and fresh, salty and fragrant and under the rice.
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【Pepper braised catfish】
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【Ingredients】: 1 fresh squid
【Ingredients】: Green onion, ginger, garlic, pepper
【Seasoning】: Pixian bean paste, sugar, a poinsettia of fresh soy sauce, cooking wine, balsamic vinegar
【Preparation Method】:
1. The sturgeon use scissors to cut off its peripheral teeth along the edge of the mouth, and then cut the scissors from the anus of the fish, cut open the belly of the fish to remove the internal organs, and the belly and liver of the fish are retained.
2. Remove the gills from the treated squid, rinse them in clean water, fish them out and chop them into pieces. Turn over the fish maw and rinse with salt and vinegar, and simply wash the cod liver and set aside.
3. Blanch the squid pieces in a cold underwater pot, blanch until it changes color, then fish out and clean it, wash the pepper and cut into pieces.
4. Sauté chives, ginger and garlic in oil, sauté the red oil with Pixian bean paste over low heat, cook the cooking wine and add a little sugar, and then put the squid and fish maw into the pot.
5. Add the soup to the sturgeon and flatten the sturgeon in a pot, then bring it on high heat, add a poinsettia of fresh soy sauce to adjust the color of the soup and turn the lid to simmer.
6. When the soup in the pot is thickened, put the cod liver out of the pot, add the pepper and simmer until the pepper becomes soft, and dust a little balsamic vinegar on the fish to get out of the pot.
Add the pepper and cod liver
Finished product drawing
【Delicious Tips】:
The moisture of the trout is relatively large, and the blanching water can be defished and dehydrated, and the mucus on its surface is scalded, so that it is just added to the cleaning.
Do not rush to turn the sturgeon when stir-frying, and simply turn it over after it is slightly set, as long as the fish body is sticky and wrapped in soup.
Pixian bean paste and a poinsettia of fresh soy sauce itself are salty, so this dish does not need to be salted.
The cod liver must be put in last, and the cod liver is easy to stew and not form.
【Characteristics of 【Pepper Stewed Sturgeon】:
The fish is slightly spicy in the mouth, the color is bright and attractive, and the clear flavor of the pepper just relieves the fishy taste and adds to the freshness of the fish. Especially the fish belly and liver of the squid, the fish belly chirps the teeth, and the cod liver is smooth and melts in the mouth.
<h1 class= "pgc-h-arrow-right" > sturgeon has always been a very cheap sea fish, under normal circumstances, it is only a few dollars a pound, this price is called "cabbage price", so delicious fish encountered do not miss. </h1>
#What to eat in September ##Discdou has a fan ##美食测评团 #