Stewed Daguaizi
Overview
In our Tianjin Wei, the carp is called Guaizi, the smaller carp is called Guaizijian'er, and the big carp is called Daguaizi. Crosstalk master Ma Sanli has a piece of work: "Spring Festival Song" contains an old Tianjin children's song: Light up lanterns and warm your hands! If you don’t come out, I’m leaving! One big one has a lantern, two big ones have another lantern, and the third big one buys an auspicious lantern. The lanterns that are lit come out, the lanterns that are not lit are used to hold children, and the goldfish and kidnappers are big flower baskets. This is the lively scene of children lighting lanterns on the fifteenth day of the first lunar month in Tianjin in the old days. Among them, the large goldfish and kid flower baskets are lanterns of various shapes. The kidnapper refers to the carp lantern. I bought a big kid at the market and made it at home. I just cut it into pieces and stewed it, and then added it with broth and tofu. It filled the pot. When the soup dried up, the tofu absorbed the fish soup, which made it the most delicious. I will add more tofu next time.
Tags
Ingredients
Steps
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Main ingredient Daguaizi (carp)
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Wash and chop Daguaizi into pieces, add peppercorns, ginger slices, salt and cooking wine and marinate for more than an hour
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Cut the skin-on pork into cubes and the tofu into cubes.
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Blanch the pork and wash off the foam.
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Put a little oil in the pot, add the meat and aniseed ingredients, and stir-fry the onion and ginger to release the oil.
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Add cooking wine, soy sauce, sugar and salt to the pressure cooker and simmer for 20 minutes.
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Place the marinated fish pieces into the pan and fry until golden brown.
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Add tofu and code well.
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Add cooked pork and broth.
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After simmering on high heat, reduce the heat to low and simmer the fish for about 40 minutes.
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Collect the soup.
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Let’s take a look at the finished product
