Ingredients to make Northeast Fish Stew:
- One fresh grass carp, about 500 grams;
- Scallions, ginger, and garlic in moderation (probably used three or four pieces of scallions, three or four slices of ginger, and five or six cloves of garlic, respectively);
- Wine, salt, soy sauce, soybean paste, yellow wine, sesame oil, monosodium glutamate, pepper, dried chili peppers, cinnamon, grass jelly, etc. in moderation (add according to personal taste, but it is recommended that heavy friends or add more soybean paste and dried chili peppers to increase the spicy flavor).
Steps to make Northeast Fish Stew:
- Kill the fresh grass carp, remove the scales, remove the fish belly and internal organs, clean and cut into medium-sized pieces for spare, and then blanch the pieces of fish in boiling water and fish out for spare;
- Heat the cold oil in a hot pan, sauté the green onion, ginger, garlic and dried chili, add the bean paste and sauté the red oil;
- Add the blanched fish pieces and stir-fry well, add the yellow wine, salt, pepper and the grass nuts and cinnamon, stir-fry well;
- Add water or stock did not exceed the fish (if you want to increase the flavor of the fish, you can also use chicken broth, taste better), open high heat to boil and then turn to low heat simmer for about 20 minutes, until the juice thick fish aroma overflowing;
- Finally, according to personal taste add appropriate amount of monosodium glutamate and sesame oil, stir fry evenly.
Note: Northeastern fish stew is a low-calorie, high-protein, nutritious home-cooked dish that is good for your health when eaten in appropriate quantities.
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