Northerners like to eat fish braised, in our Beijing dialect is "collapse stew". If you're not picky, you can use almost the same spices for fish stews. Just like today's fish, it is almost the same method, first fry the fish, then pour hot water in a pot, boil the water and slowly grunt the fish into the soup, the method is very homely, but it is very fragrant.
Friends who know me well know that although I am a chef at home, the purchase of vegetables and meat is entrusted to my logistics director, my mother. My mother likes to visit the vegetable market, one is to pull a small vegetable cart back and forth for several miles, the right to exercise; the second is to look east and west, bao Buqi met a few acquaintances, but also chat for a few days; the third is to buy vegetables to do comparison, shop around, buy cheap and fresh, very satisfied; fourth, help me do housework, very accomplished.
Therefore, the matter of buying vegetables is really a new thing for me. Occasionally, after walking two laps from the park, I turn a corner and come to the wet market. Looking east and west, one after another, I actually liked it. The wet market is full of fireworks, which is not experienced in the supermarket. The fish I saw today, at first I didn't know what kind of fish it was, so I looked at it beautifully. 8 yuan a pound, a weigh down 28 yuan. Four mouthfuls ate for two days before eating!
【Braised pomfret】
Ingredients: 1 pomfret, 2 star anise, 1 small piece of cinnamon, 1 green onion, 1 piece of ginger, 1 pinch of peppercorns, appropriate amount of oil, a little soy sauce, a little oyster sauce, a little salt, 1 tsp of sugar, a little vinegar
Production process:
1. The pomfret removes the gills and cleans them inside and out; wipes off the water inside and out, and cuts the knife on both sides of the body to facilitate the taste;
2. Pour the right amount of oil into the pot, because it is not sticky, so the amount of oil is the same as the amount of stir-frying;
3. When the oil is 8 or 9 into hot, slide the dried fish down the wall of the pot, fry on both sides, and put it out slightly yellow;
4. Leave the bottom oil in the pot, add star anise, peppercorns, cinnamon, ginger slices and green onion into the pot, and sauté over low heat to bring out the aroma;
5. Pour in soy sauce, oyster sauce and hot water in turn and bring to a boil over high heat;
6. Put the fried fish into the soup, after the water is boiled again, pour a little vinegar, take advantage of the water steam to take away the fishy smell; sprinkle a little sugar and salt;
7. Cover and simmer over low heat for about 20 minutes;
8. After the soup is reduced, pour a little vinegar, turn off the heat, sprinkle with chopped chives; if there is a large plate, it is more beautiful to put it on the plate; if there is no large plate, like me, even the pot is quite arrogant. After all, the pot is still very beautiful!