Inner Mongolia way to eat stewed carp
Overview
This is the way to eat fish in western Inner Mongolia, suitable for live river fish. There is no fishy smell and the taste is salty and fresh.
Tags
Ingredients
Steps
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Necessary seasonings for cooking fish: onions, ginger, garlic, pepper, star anise, bay leaves, tangerine peel, fennel (essential), soy sauce, vinegar, salt, garlic chili sauce
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A carp and a piece of tofu. Carp paired with tofu is rich in nutrients
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Heat a pan, add a small amount of lard (if not available, you can use pork belly instead), add pepper and other seasonings, fry until fragrant and take it out. 2. Add onion, ginger and garlic to the pot and sauté until fragrant. 3. Add garlic chili sauce, mainly for the color to look good. The fish that comes out is the color of red soup sauce, but it has no spicy taste.
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After the sauce is fragrant, add mature vinegar. The amount of vinegar is about two tablespoons. The function of vinegar is to keep the fish meat firm and not loose during slow cooking.
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After adding the vinegar, add water immediately to prevent the vinegar from evaporating. At the same time, put the peppercorn seasoning used at the beginning of the pot into the seasoning box and put it into the pot.
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Open the fish in the water. Since the fish you bought is large, cut it into pieces. The water should cover the fish. After stewing the fish for 30 minutes, add the tofu. Continue simmering for another 30 minutes.
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When the soup is running low, remove the fish from the pan and sprinkle with coriander. The fish meat is juicy, salty but not greasy, and has almost no sour taste.
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Add water to the remaining soup, add coriander, and mix it with rice later. It tastes good and is moderately salty.
