Although this fish is small, its taste is no worse than that of large fish, and I must buy it every time I see it, and it is delicious to stew and eat
I stew fish without brine or salt in advance, but the taste is still salty and fresh, and three people can eat them all
Do you marinate fish in advance when you stew? Let it deodorize. The traditional practice in my hometown is to scale the fish and remove the internal organs, add onion ginger cooking wine pepper and pepper for a while, then fry, and finally stew or fry. That is to say, whether it is fried or soup or stewed, you have to pass the level of pickling. But today I want to share with you a simple and delicious recipe, which is also the traditional method of our hometown, sauce stewing.
Speaking of sauce stewing, it is generally used soybean sauce, because the sweet noodle sauce will have a slightly bitter taste, while the soybean sauce has more fresh flavor, some people stew the fish after the sauce, and some people add the sauce to the fried fish directly with water to stew, both of which can be used.
Today I use to sauce stewed fish, the scientific name is called black seabream, big expensive, rare in the market, we locally call it black scales Plusji, small head, called bu galangzi, generally fishermen themselves cast nets, or sea anglers fishing, I see every time in the market, I have to buy back a point, because this fish is garlic cloves, no small thorns, eat delicious, especially suitable for the elderly and children to eat. Today I will share with you its method, Jiaodong's unique sauce stewed sea fish.
Ingredients:
3 sea fish 2 spoonfuls soybean paste 2 spoonfuls Green onion Ginger Peppercorns, chili peppers, garlic
Here's how:
1 This fish looks like this, each place is called differently, what fish do you call it locally?
2 Remove the scales of the fish to remove the internal organs, and then carefully wash the stomach, which can remove the fishy gas very well. If we are a big fish in the local area, it can't break the belly to go to the internal organs, I don't know what to pay attention to, and the small fish will be fine.
3 Use kitchen paper to suck the moisture on the fish to prevent splashing oil when the pan is lowered.
Put the right amount of oil in 4 pots, cook until slightly hot, then put the fish in, do not rush to turn, let it fry the yellow shell and then turn it over to prevent the skin from breaking. It is recommended that you use a non-stick pan in the process of frying fish, so that you can achieve a non-stick effect with very little oil, which is very good.
5 Fry the fish until golden brown on both sides, add two spoonfuls of soybean paste, water to taste, and slices of green onion, ginger, pepper, chili pepper, and garlic. The pepper I use is slightly spicy, so that it can play a fishy role, but it will not rob the fresh flavor of soybean sauce.
6 Carefully turn the fish twice in the middle of the way, until the soup in the pot is almost exhausted, turn off the power and turn off the heat.
Next, enjoy the beauty! I made three of them, and I ate them all by myself, and they were really delicious and delicious!
I am Apple Chef, the original author of the food column, the mother of a child, all the text and pictures are original, and those who find that there are pirates of pictures must be investigated! All I share with you are simple and delicious home cooking, as well as basic and easy-to-learn home baking, sharing the joy of three meals a day with you, looking forward to your communication with me!