How to make the stock of firewood fish

I believe everyone has eaten firewood fish. The fish soup stewed with firewood tastes more delicious, but many people cannot find a correct method when trying to make it at home. This will make the fish soup not so authentic, and even cause the loss of nutrients. Therefore, we must find a way to make the broth and prepare sufficient ingredients as much as possible for thorough stir-frying.

Cut the fish into pieces, add starch and cooking wine to marinate for ten minutes, chop the pickled pepper, ginger and garlic, and cut the green onion into long sections

Heat the oil in a pan, add pickled pepper, pickled ginger, minced garlic and granulated Sichuan peppercorns and stir-fry for a while.

Add the bean curd and continue to stir fry for a few more times

Add appropriate amount of water, a small spoonful of sugar and appropriate amount of pepper, cover the pot and simmer for 15 minutes until the aroma comes out.

Put the fish in

After the water boils, cook for another ten minutes. The fish should be cooked longer than other fish so that it will be tender.

After adding salt and MSG, carefully put the fish in a bowl and sprinkle chili powder, Sichuan pepper powder, pepper powder, and dried chili segments evenly on the surface of the fish.

Heat oil in a pan again, pour over the fish and sprinkle with chopped green onions.

Tips

The reason why I like snapper fish is simple: it has few bones and you don’t have to be careful when eating it. The taste is so good. No wonder my little brother Yi has become so picky with food because of my fourth aunt. I also need to work hard to make myself more picky and not eat everything.

1. First, remove the scales and internal organs of the yellow croaker, wash it, soak the winter bamboo shoots, slice them, wash and chop the snow vegetables; wash the pork, slice it and set aside.

2. Heat the peanut oil in a pan, put the fish in and fry for a while on both sides; then add the clear soup, winter bamboo shoots, snow vegetables, meat slices, yellow croaker and seasonings into the pan, bring to a boil over high heat first, then simmer for 15 minutes over low heat, then return to a boil over high heat again, remove the onion and ginger, sprinkle with MSG and pepper, and drizzle with sesame oil.

Yellow croaker soup

raw material

200 grams of clean yellow croaker meat, 3 grams of chopped green onion, 50 grams of tender bamboo shoots, 5 grams of scallion segments, 25 grams of cooked pork fat, 15 grams of Shaoxing wine, 10 grams of cooked ham, 4 grams of refined salt, 1 egg, 3 grams of MSG, 10 grams of ginger juice, 450 grams of clear soup, 3 grams of chopped ginger, 60 grams of wet starch, and 75 grams of cooked lard.

practice

1. Slice the yellow croaker meat into 4 cm long, 2 cm wide and 1 cm thick. Cut the pork fat into fingernail slices. Chop the tender bamboo shoots and cooked ham into minced meat. Beat the eggs in a bowl.

2. Place the wok on medium heat, add 25 grams of cooked lard, add scallion segments and chopped ginger, stir-fry until fragrant, put the fish fillets into the wok, add Shaoxing wine, ginger juice, clear soup, chopped bamboo shoots, refined salt, and pork fat slices, skim off the foam after boiling, add MSG and wet starch to thicken, pour in egg liquid and 50 grams of cooked lard, stir evenly with a hand spoon, serve in a soup plate, sprinkle with chopped scallion and cooked ham, and serve.

Chicken Fish Soup

raw material

5 liang (about 200 grams) of osmanthus fish, 1 liang (about 40 grams) of ham, 2 liang (about 80 grams) of winter bamboo shoots and mushrooms, 8 cups of soup, an appropriate amount of Longjing tea, a little salt, oil and pepper.

practice

1. Slice the osmanthus fish and mix well with salt, oil and pepper.

2. Cut the ham into strips and wash and slice the mushrooms.

3. Pour the soup into the pot, bring to a boil, add the sweet-scented osmanthus fish fillets and ham shreds, boil for about 5 minutes, pour into a large soup bowl, and season with salt.

4. Pour the Longjing tea leaves into a glass and place it in the center of the basin. Pour the tea into the soup before drinking.