C-style improved version of "Spicy and Sour Fish Stew"
Overview
In fact, for this dish, grass carp or bullhead fish should be used. However, I saw Fushou fish on sale in the supermarket, so I couldn’t help but try it and satisfy my taste buds. This is my first time to make this dish, and it requires a lot of procedures. Fortunately, this lucky fish is big enough, but usually fish that are too big will have thicker meat and a strong muddy smell. Therefore, I use egg white to keep the fish tender and smooth, and use this northern sour fish stew method, which is slightly spicy, and add baby cabbage, which is suitable for soup dishes, and its sweetness can relieve the greasiness of this dish. Friends who are interested may wish to try it.
Tags
Ingredients
Steps
-
Wash the lucky fish, remove the head, tail and internal organs, cut the fish body into long pieces, take a little salt and rub it evenly
-
Then wipe the surface of the fish pieces with egg white, then take a long plate and pour in corn flour, and lightly coat the fish pieces with corn flour
-
Heat the oil pan over low heat to 60 degrees and fry the fish pieces
-
Fry the fish until the surface changes color, take it out through a strainer and drain the oil
-
Heat oil in a pan, add ingredients, stir-fry onion, ginger and garlic
-
Then add Laoganma, homemade chili sauce and bean paste, and continue to stir-fry
-
Then pour 500ml water and garlic sprouts and bring to a boil
-
After the soup base has boiled for 3 minutes, add the fried fish pieces into the soup and simmer
-
After simmering for 10 minutes, add the sliced baby cabbage along the edge of the pot, continue to simmer for 5 minutes, and add seasonings before serving (if you like sour food, you can add some vinegar)
-
Finally, borrow the northern flavor and cook the fish stew using the southern method~
