This issue of the guide: white fish how to eat well, teach you the northeast method, not fried, not fried, fish meat tender into the taste is not fishy
The scientific name of white fish is red carp, commonly known as large white fish, white fish, open mouth, warped fish, scorpion, white fish, pouting silver carp, etc., white fish taste delicious, the flesh is white and tender, delicious and not fishy. Whether it's fried or steamed, it's delicious.
White fish how to eat well, today teach you a white fish northeast method, not fried, with the northeast traditional sauce stewing method, with the northeast sauce or soybean sauce as a seasoning, made, not fried, not fried, the maximum retention of the fish itself is fragrant, the sauce flavor is strong, the fish is tender and not fishy, the following share the following method:
【Sauce stewed white fish】Ingredients required: 3 white fish, 2 tablespoons of soybean paste, 1 coriander, oil and salt to taste, 1 green onion, 3 slices of ginger, 2 cloves of garlic, 2-3 dried chili peppers, 1/2 tablespoons of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 large ingredient,
Procedure steps:
1. Scrape the white fish to remove the gills, remove the internal organs, wash and drain the water.
2. Cut a few knives on each side of the white fish, so that it is easy to taste.
3. Cut the green onion into sections, slice the ginger, cut the garlic into two halves, cut the coriander into small pieces, if the soybean sauce is relatively dry, add a little water to dilute it, so that when the sauce is fried, the sauce is not easy to paste the pot.
4. Heat oil in the pot, add shallots, slices of ginger, garlic, large ingredients, dried chili peppers and stir-fry until fragrant.
5. Add soybean sauce and stir-fry over low heat to bring out the sauce aroma.
6. Put in the white fish, pour in hot water, the amount of water and hold it flat, pour in braised soy sauce, soy sauce, cooking wine, boil on high heat, turn the heat to a low heat and simmer for about 15 minutes, during which the fish is turned over once.
7. After the time, pick out the onion, ginger, garlic and large ingredients, collect the juice with high heat, shake the wok from time to time, prevent the sauce from pasting the bottom of the pot, heat until there is a little soup left, the sauce is wrapped around the fish, turn off the heat, put out the plate, sprinkle with coriander, or green onions, a plate of sauce flavored sauce stewed white fish is ready.
Tip: You've already put soy bean paste and soy sauce, so you don't need salt. Be sure to simmer the sauce to make the fish not paste, but also to make the fish fully flavorful.
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