The practice of brewed catfish

【天津】酿馅鲫鱼的做法

\u0026 nbsp; 2 pictures

\”Stuffed stuffed catfish with pork and pork, It is a traditional Tianjin cuisine.

This dish is on the table of the Spring Festival, which means that it is better, Ji Qing has more than, rich and expensive, and Fulu Shuangquan. Clean up the modulated pork filling in the nipple, fry the fish until double -sided and then use the method of stewing fish to slowly stew. The flavor of the fish and meat is very unique. Or the meat single ingredients are not comparable. This dish is very worthy of enjoying foods that like to eat fish and have no meat.
Make this dish for two points: First, choose ingredients Catfish, it is best to use reservoir fish. After buying the catfish home, put it in the water for a few hours to make it exhausted. The pork filling should be lean and thin, and the lean meat is slightly more. Cooking: Slowly stew at low heat to ensure that the fish is tender and the meat filling. \”

The details of the ingredients

[123 ]

Catfish

    500g

  • Oil
  • A moderate amount

  • white sugar A moderate amount
  • Sweet Noodle Sauce A moderate amount
  • Vinegar A moderate amount
  • Onion A moderate amount
  • Ginger

  • A moderate amount [ 123] Garlic
  • A moderate amount

  • Auxiliary material

Pork

150g

[ 123]

Salt

A moderate amount
    Cooking wine

  • A moderate amount Soy sauce
  • A moderate amount

  • Egg liquid [ 123] A moderate amount
  • Da material A moderate amount
  • Salted fresh flavor
  • stewing process Half -hour time consumption
  • Ordinary difficulty

The practice of stuffed catfish

  • ]

  • 1

  • Live catfish placed in the water for about 2 hours, let the fish spit out dirty things.
  • 2
    Wash the fish after killing the fish and drain the water. 【天津】酿馅鲫鱼的做法步骤:1

  • 3
    Use sesame oil, salt, cooking wine, soy sauce, onion ginger to adjust the pork filling. 【天津】酿馅鲫鱼的做法步骤:2

  • 4
    Fill the modulated pork filling into the belly of the fish. 【天津】酿馅鲫鱼的做法步骤:3

  • 5
    Add sweet noodle sauce, sauce tofu and stir well 【天津】酿馅鲫鱼的做法步骤:4
    [ 123]

  • 6

  • Add sugar, salt, cooking wine, vinegar, soy sauce, stir evenly into ingredients.
    【天津】酿馅鲫鱼的做法步骤:5

  • 7

  • Wrap the fish evenly with flour and fry the hot oil pan.
    【天津】酿馅鲫鱼的做法步骤:6

    8

  • After the fish fry it, push it to the pot, fry the pot in the pot, the onion, ginger, garlic in the pot and stir -fry the pot fragrant.

  • 【天津】酿馅鲫鱼的做法步骤:7

    9

  • The fried fish push to the bottom of the pot, cook in the ingredients, add an appropriate amount of water, cover the pot lid , Boil the high heat and simmer slowly, and gently push the fish in a timely manner to ensure that the fish and meat are uniform.

  • 【天津】酿馅鲫鱼的做法步骤:8

    10

  • Get the juice, the ingredients can be cooked and enjoyed.

  • 【天津】酿馅鲫鱼的做法步骤:9
    Tips

    1. The soy sauce, sweet noodle sauce, sauce tofu, etc. in the seasoning all have salt components, so salt should be added less.

    2. Slow -stewed stewing taste is better.

  • 3. The fish is easy to cooked, and the meat filling in the fish belly is equivalent to meatballs. Therefore, this dish is longer than ordinary boiled fish.

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