Demoly fish stew (short version)
Overview
This is not a famous Northeastern dish, but it is definitely a famous Heilongjiang dish. Demoli is a remote village in Heilongjiang, where residents have made a living by fishing for generations. Their method of cooking fish is very special: they slaughter the fresh fish and marinate it for a period of time, then add tofu, cabbage, vermicelli, and pork belly and stew it in the old soup for half an hour. Today I made a simple version without pork belly. In fact, I didn’t have any at home and was too lazy to go downstairs to buy it...
Tags
Ingredients
Steps
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Have all kinds of materials ready. Ready to start.
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Heat the pan and cool the oil. Add sliced fish and fry. (Because my pot is a bit small, I didn’t make it in one piece. If your pot is big, you can consider making it in one piece.)
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After frying one side, fry the other side.
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Then add water, add bean paste, and light soy sauce to color
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Then add onions, ginger and garlic.
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After putting the onion, ginger and garlic, add salt and adjust the taste.
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Add tofu and simmer over low heat for 20 minutes. Use a shovel frequently to scrape the bottom of the pot to avoid sticking. (After all, the gas stove at home cannot be compared with the large pot in the countryside. It can be heated on all sides. The gas stove conducts heat from the bottom, so the bottom of the stove tends to get sticky.)
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Soak the vermicelli in hot water
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Add cabbage to the pot and stew. While simmering, use the soup mountain to pour the soup over the cabbage, so that the cabbage will cook faster.
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Then add the soaked vermicelli and simmer over high heat for ten minutes.
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Take the fish, tofu, vermicelli, and cabbage out of the pot one by one, arrange them, put the soup in, and sprinkle a small handful of coriander on top. Remove from the pan.
