How to cook braised herring

Because black carp has a strong fishy smell, you must first remove the fishy smell when cooking it, so that it will not affect the taste. Braised black carp with sauce is a very common way to eat it. It can be used as pickles. In the process of making it, you must add more farm sauce and seasonings, and make cuts on the body of the black carp to make the fish meat tasty. So what is the specific method of braised black carp with sauce?

Ingredients: Herring, potatoes, pork belly, farmer's sauce, cooking wine, star anise, bay leaves, pepper, sugar onion, ginger, garlic, dried red pepper, appropriate amount

Method of stewing herring in sauce: clean the herring and cut it into sections, slice the pork belly, cut the potatoes into strips, slice the ginger, garlic, and shallots, and cut the dried red pepper into sections for later use. Add clean water to the pot, bring to a boil over high heat, add a spoonful of cooking wine, a few slices of ginger, put the fish pieces in boiling water and blanch them, remove them and drain the water for later use. Put a little oil in another pot, add the pork belly slices, fry until the oil is released, add star anise, bay leaves, dried red pepper sections, onion, ginger, garlic slices and stir-fry until fragrant, add cooking wine, add farmhouse soybean paste, and when the soybean paste is fried, add hot water, potato strips, fish sections, sugar, and pepper powder in appropriate amounts. Cover the pot and bring to a boil over high heat, then simmer over low heat for about 10 minutes, serve on a plate, and sprinkle with chopped coriander

Tips

1. Because deep-sea fish has low fat content, I put a few slices of pork belly

2. When blanching the fish, add cooking wine and ginger slices to remove some of the fishy smell. The resulting stewed herring will not have a fishy smell.

Ingredients for Braised Small Herring with Tofu:

Small black carp, old tofu, black bean sauce, ginger, cooking wine, vinegar, dark soy sauce, cornstarch

How to make braised small herring with tofu:

1: Wash the old tofu, cut it into pieces and blanch it in boiling water

2: Remove the internal organs of the small black fish, cut off the fins and tail, and wash

3: Pour cooking wine, ginger, salt and a few drops of vinegar and marinate for more than half an hour or marinate it the day before cooking and put it in the refrigerator (the small black fish has a strong fishy smell)

4: Heat the oil in the pan, put the small black fish in and fry both sides, add the black bean chili sauce, dark soy sauce and water to cover the fish.

5: Bring to a boil over high heat, add the old tofu, then turn to low heat and add salt

6: Turn on high heat, thicken with cornstarch, add some chili oil, turn off the heat, cover and simmer for a while (the meat of small black fish is thick and not easy to absorb flavor, so leave more soup)

Herring can be braised, stewed in sauce, dry-fried, stewed, sweet and sour, or cut into pieces and smoked. It can also be processed into strips, slices, and blocks to make various dishes. Depending on personal taste, you can also add a proper amount of sugar when stewing herring. Adding sugar can remove the fishy smell of the fish and make the fish more tender.

Ingredients

Main ingredients: 500ml herring

Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of vermicelli, appropriate amount of chili, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic, appropriate amount of chili sauce.

Production steps

1. Prepare the herring

2 Use a knife to cut open the fish's internal organs, take out the fish intestines, and then cut a few patterns

3 Wash the fish with water

4 Take out the fish and set aside

5 Chop ginger, onion and slice garlic

6 Heat the oil in the pan and add the chopped green onions to release the aroma

7Pour water into the pot and bring to a boil, add chili sauce, garlic, ginger and salt

8 Put the fish into the pot and stew

9 Cover the pot and simmer for 10 minutes

Tips

If the vermicelli is not resistant to fire, do not put it in the pot with the fish. When stewing a whole fish, do not turn it over frequently with a spatula, as it will break the fish and make its shape unattractive.

Ingredients: Herring, potatoes, pork belly, farm sauce, cooking wine, star anise, bay leaves, pepper, sugar, onion, ginger, garlic, dried red pepper, appropriate amounts

How to cook herring stewed in soy sauce

Clean the herring and cut it into sections, slice the pork belly, cut the potatoes into strips, slice the ginger, garlic, and shallots, and cut the dried red pepper into sections for later use.

Add water to the pot, bring to a boil over high heat, add a spoonful of cooking wine, a few slices of ginger, put the fish in and blanch it in boiling water, remove and drain the water for later use

Put a little oil in another pan, add the pork belly slices, and fry until the oil is released.

Add star anise, bay leaves, dried red pepper, onion, ginger and garlic slices

Stir-fry until fragrant, add cooking wine, add farmhouse soybean paste, and when the soybean paste aroma comes out, add hot water

Add potato strips, fish fillet, sugar, pepper powder, cover the pot and bring to a boil over high heat, then simmer for about 10 minutes over low heat, remove from the pot, serve on a plate, and sprinkle with chopped coriander.