Home-style fish stew - fresh fish rolls in one pot

Overview

There are many ways to cook fish, but home-cooked carp stew is still my favorite. Especially when combined with the rolls to make fish pot rolls, the taste will be even more delicious. The protein of carp is not only high in content, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply the body with essential amino acids, minerals, vitamin A and vitamin D. The fat of carp is mostly unsaturated fatty acids, which can very well lower cholesterol and prevent and treat arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life.

Tags

• private kitchen
• summer recipes
• beans
• beer
• carp
• chicken essence
• dried chili pepper
• fish feed
• five-petal pepper
• flour
• garlic
• onions
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• small potatoes

Ingredients

Steps

1. 1 Cut the green onion into sections, cut the ginger into slices, lightly pat the garlic, 3 dried chili peppers, an appropriate amount of Sichuan peppercorns, and 2 five-petal corners.

   

2. 2 Five small potatoes and 200 grams of beans. Cut the potatoes into strips and break the beans into small pieces.

   

3. 3 Slice the fish belly with a knife at an angle to let in the flavor. Then cook it for 5 minutes. Add three cloves of garlic to the fish belly (to remove the fishy smell)

   

4. 4 Heat oil in a pan. When the oil is hot, add chili peppers, peppercorns, and five-cornered cloves. After frying until fragrant, add onions, ginger, and garlic.

   

5. 5 Stir fry for a while and then add appropriate amount of dark soy sauce.

   

6. 6 Put the fish into the pot, pour a glass of beer over the fish,

   

7. 7 Then add a small spoonful of rice vinegar, an appropriate amount of chicken essence and stewed fish ingredients, and a small amount of salt. (It is not advisable to add salt first when stewing fish. It is better to add salt about 10 minutes before the fish is mature. Adding a small amount of salt at this time will make the fish more delicious)

   

8. 8 Then add hot water to cover the fish. After the water boils, add the cut potato strips and beans.

   

9. 9 Knead the dough and set aside (not too hard).

   

10. 10 Roll out the dough (thinly) and lay it flat on the board.

    

11. 11 Add appropriate amount of five-spice powder, edible salt and oil.

    

12. 12 Starting from the wide side, roll it up to about ten centimeters wide. The purpose of rolling from a wide surface is to have more layers after the roll is made. It is best to roll more than three layers.

    

13. 13 Pinch the edges together to avoid oil leakage and to facilitate stretching.

    

14. 14 Cut the rolled dough into 2 cm wide strips.

    

15. 15 Stretch the cut strips. Then roll the strip three to four times and pinch it together with the rolled strip. (This step can be done together with the previous step. Roll it up immediately after stretching it)

    

16. 16 Keep the roll ready for later use.

    

17. 17 Open the lid of the pot and add an appropriate amount of salt to taste again.

    

18. 18 Place the rolled rolls on the beans, cover the pot, wait for fifteen minutes, reduce the soup over high heat and serve.

    

19. 19 Take out the rolls first.

    

20. 20 Then take out the potatoes and beans.

    

21. 21 Finally, dish out the finished fish.