Eat Northeast iron pot stewed fish, no need to go to a restaurant, make it yourself at home, delicious and delicious

Iron pot stewed fish is generally called: sauce stewed fish, with Northeast specialty sauce, fish can be carp, grass carp, silver carp can be added, add tofu, vermicelli as a side dish, fish is tender, sauce fragrance is strong, tofu is tender and delicious, vermicelli is smooth and strong, wine and rice are good, the practice is also simple, learned, do it yourself at home, no need to go to a restaurant to eat, share the following practice:

【Fish stew with sauce】Ingredients: 1 carp, 1 piece of tofu, 1 handful of vermicelli, 1 coriander, 100 grams of pork belly, appropriate amount of soybean oil, appropriate amount of lard, appropriate amount of salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 2 tablespoons of seafood soy sauce, 1 tablespoon of braised soy sauce, 1 teaspoon of chicken essence, 2 tablespoons of soybean paste, 1 tablespoon of cooking wine, 1 dried red pepper, 1 large seasoning,

Steps:

1. Prepare the required materials, fish can be carp, grass carp, fathead fish can be, tofu with northern tofu, that is, old tofu, stew-resistant and not broken, the carp to remove the scales and gills, remove the internal organs, the black membrane in the belly of the fish should be cleaned, the fish should be washed, and the surface moisture of the fish should be wiped clean. Put the vermicelli in warm water in advance and soak the vermicelli until there is no hard core.

2. Cut the tofu in half, then cut it into slices about 1 cm thick, slice the pork belly, cut the green onion into sections, slice the ginger, pat the garlic cloves, tear the dried chili pepper into pieces, if the soybean sauce is relatively dry, add a little water and stir well, dilute it, so that when the sauce is fried, it is not easy to paste the pot.

3. Place the fish flat on the board, at the front of the fish by the gills of 1-2 cm, cut a knife, do not have to cut deep, half the thickness of the fish meat on the line, at the tail of the fish, against the tail of the fish, cut a knife. Then use the side of the kitchen knife to pat it a few times, and at the edge of the knife next to the gills of the fish, you will find a white spot as large as the tip of a needle, which is the fishy line. Gently pinch the fishy line, pull it outward, pull it with one hand, and tap the fish body with the side of the knife with the other hand, it will pull out like a white line, this is the fishy line, and the other side will also take the same method to extract, and you can do it. Make a few cuts on each side of the fish so that the fish is easy to taste.

4. Add half of the soybean oil and half of the lard to the pot, heat it, fry the carp on both sides, fry the fish on both sides until golden brown, and put the fish out for later use.

5. Add the pork belly and fry the pork belly in oil.

6. Add the green onion, ginger slices, garlic and stir-fry until fragrant, and then add the dried chili pepper and fry until fragrant.

7. Add the soybean paste, stir-fry over low heat, fry the soybean paste to bring out the flavor of the sauce, and fry the sauce until cooked. When stir-frying the sauce, it should be stir-fried over low heat, and it is easy to stir-fry the sauce over high heat.

8. Add the fried carp, add hot water, the amount of water is not over the fish, add seafood soy sauce, braised soy sauce, cooking wine, chicken essence, a little salt, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

9. When the time is up, add the tofu and vermicelli, you can put the tofu and vermicelli on both sides of the fish, bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes.

10. When the time is up, collect the juice over high heat, sprinkle with chopped green onions and minced garlic, turn off the heat, put it out, sprinkle with coriander segments, and a pot of delicious sauce stewed fish is ready.

Tips: This iron pot stewed fish practice, the fish can also be stewed directly without frying, and the fish is stewed after frying, the method is similar to the fish stew, using Northeast sauce or soybean sauce as a seasoning to stew fish, the sauce is fragrant, and the fish is tender and not fishy.