Teach you a way to make fish in the Northeast, the fish does not need to be fried or fried, and the sauce is fragrant and delicious

Today I will teach you a way to make fish in the Northeast, the fish does not need to be fried or fried, use soybean paste as a seasoning, make a sauce stewed fish, the taste is a must, the fish made is fragrant, delicious and delicious

【Braised Worm Fish in Sauce】Ingredients required: 2 worm fish, 1 coriander, appropriate amount of oil and salt, 1 bag of fragrant sauce (90 grams), 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of sugar, 2-3 dried chilies, a few peppercorns, 1 large ingredient,

Steps:

1. Buy is the insect fish, it is a kind of river fish, insect fish has high requirements for water quality, like to inhabit the deep pool or stream with clear water quality, the distribution range is narrow, mainly distributed in the Yangtze River and Heilongjiang, Songhua River basin and other stony bottom of the turbulent mountain streams. Its flesh is prickly and less, the meat is white and tender, garlic cloves, and the meat is solid and delicious.

2. Remove the scales and gills of the fish, clean up the internal organs, wash them, and cut a few knives on each side of the fish, so that it is easier to absorb the flavor.

3. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, cut the dried chili pepper into small sections, and use the fragrant sauce, which is also a kind of soybean paste. If you use soybean paste, some soybean paste is relatively dry, and you need to add a little water to dilute it, so that the sauce will not stick to the pan when frying.

4. Add oil to the pot and heat it, add green onions, ginger slices, garlic granules, dried chili peppers, Sichuan peppercorns, and spices to stir-fry until fragrant.

5. Add the fragrant sauce and stir-fry to bring out the flavor of the sauce.

6. Put the fish in a pot, pour hot water, half the amount of water is enough, and then add a little salt, light soy sauce, cooking wine, sugar.

7. Bring to a boil over high heat, turn to low heat to make flavor, turn the fish over 1-2 times during the period, when a little soup is left over low heat, collect the juice over high heat, shake the frying spoon from time to time to prevent the sauce from sticking to the bottom of the pot, turn off the heat, put it on a plate, sprinkle with coriander, and a plate of stewed fish with sauce with strong sauce fragrance will be ready.

Tips: The fish does not need to be fried or fried, so that the fish is tender and original. Soybean paste can cover the earthy smell of the fish itself, so it is not fishy to eat without frying or frying. When reducing the juice on high heat, shake the sauté spoon from time to time to prevent the sauce from sticking to the bottom of the pan.