Hello everyone, I'm Brother Aniu
DeMoli fish stew is a dish from the northeast, the method is similar to the traditional braised braised, but on the basis of braised braised, added some side dishes, so that the taste level is more abundant, the dish atmosphere is very affordable and very grounded, the old rules, nonsense is not much to say, start to make.
【Ingredients】1 carp, pork belly, tofu, vermicelli, Chinese cabbage.
【Seasoning】Star anise, peppercorns, dried chili peppers, green onions, ginger, garlic, oyster sauce, aged vinegar, dark soy sauce, salt, monosodium glutamate, sugar, coriander.
Specific production steps
Step 1: A carp about 1500 grams, wash and remove phosphorus to remove internal organs, type a knife on both sides, put a little green onion and ginger, cooking wine 15 grams of pepper 10 grams, go fishy to increase the bottom flavor of marinate for 10 minutes, pork belly slices, Chinese cabbage washed and torn into pieces by hand, tofu cut into large pieces, noodles warm water soaked soft and set aside.
Step 2: Add a little bottom oil to the pot, put two star anise, 50 grams of pork belly, sauté the oil, 10 grams of peppercorns, 10 grams of dried chili peppers, 20 grams of green onion and ginger shreds and stir-fry on low heat, 15 grams of oyster sauce, 20 grams of extremely fresh soy sauce, 10 grams of aged vinegar, add carp and water.
Step 3: Bring to a boil over high heat to remove the foam, add 20 grams of salt, 5 grams of monosodium glutamate, 10 grams of sugar, 10 tons of soy sauce, add the cut tofu slices, Chinese cabbage, vermicelli, turn to medium heat and simmer for 20 minutes until the soup is thick.
Tips
The word Demoli is a transliteration of Russian fish, this dish has been more than a hundred years ago, the authentic Demori stewed fish to add Northeast sauce and hazelnut mushrooms, friends at home to make, according to local conditions, to existing or relatively easy to obtain ingredients to do, the taste is not bad.
I am Brother A Niu, thank you for your support and love, pay attention to me to get more food knowledge, we will see you in the next issue.