Fireless fish

Overview

When I ate this fireless fish dish in a restaurant, I was curious, why not use fire? After finding out later, I found out that the fish is cooked in boiling water, using a special sealed pot. After boiling the water, put the grass carp inside and seal it tightly. The grass carp can be cooked thoroughly in 20 minutes. If you poke it with chopsticks, it will break, which proves that the grass carp is cooked. Then use black bean, cooking wine, soy sauce, etc. to make a soup, and pour it on top of the grass carp without a little oil. I jokingly call it oil-free fish. Households generally don't have that kind of sealed pot, so I took off the sealing ring of the pressure cooker and boiled water, put the carp in (my pressure cooker is relatively small, 26 cm, and the grass carp was very big and long, so it couldn't fit in, so I replaced it with carp). After the water boiled, I added the sealing ring, put the carp into the pressure cooker, sealed it tightly, and simmered it for 20 minutes. The carp was actually cooked. It seems that as long as you want to eat, there is nothing you can’t do. The home version of the fire-free fish you make is just as tender and delicious. This fire-free fish is especially suitable for making New Year dishes, because there is usually a lot of meat during the New Year, and it is also very greasy. This is the oil-free version, which is healthy and nutritious. My family must cook the whole fish during the New Year and festivals. This is also a rule passed down from the family: if there is fish every year, there will be more than enough every year! Carp can nourish and strengthen the stomach, diuretic and reduce swelling, clear breasts, clear away heat and detoxify, stop wheezing and relieve cough, and is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and lactation obstruction. Carp has a good therapeutic effect on pregnant women's fetal movements and pregnancy-related swelling.

Tags

• hot dishes
• home cooking
• carp
• cooking wine
• coriander
• green onions
• millet pepper
• tempeh
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients: 700 grams of carp, salt, cooking wine, green onions, ginger, millet, pepper, black bean, soy sauce, white sugar

   

2. 2 Clean and wash the carp and drain

   

3. 3 Use a pressure cooker to boil water. Do not increase the pressure valve when boiling water. After the water boils, put the carp into the pressure cooker

   

4. 4 Add sealing ring and tighten

   

5. 5 Use a wet towel to seal all the holes of the pressure cooker and simmer for about 20 minutes

   

6. 6 Wash and mince millet and pepper, wash and shred green onion and ginger

   

7. 7 Wash and cut coriander into sections

   

8. 8 Add tempeh, green onions, and ginger to the wok and stir-fry until fragrant

   

9. 9 Add cooking wine, soy sauce, salt, sugar, millet and pepper

   

10. 10 Simmer with a little water to bring out the fragrance

    

11. 11 Take out the carp, place it on a plate, pour the juice on the fish, and sprinkle with coriander segments