The authentic way to cook Tangba fish

When cooking fish, you must choose the right fish. Only by choosing the right fish and the right cooking method can you bring out the best taste of the fish. There are many ways to cook pond fish. Of course, the most common ones are steaming and frying. The taste of Tangba fish prepared by each method is different from others. The authentic Tangba fish tastes very fragrant. Now, let’s learn the authentic method of cooking Tangba fish from the editor.

Method 1:

Recipe method:

1. Wash the fish, cut it into pieces, add some starch and mix well, fry it well, and put it into a plate (be careful not to turn it over too quickly when frying the fish, fry it thoroughly)

2. Heat the oil, add a handful of peppercorns, soy sauce, cooking wine, onion, ginger, garlic, dried chili peppers, a spoonful of sugar, a little salt, and stir-fry.

3. Add a small amount of water, pour in the fish, and stir-fry. 4. Heat over high heat for a while, simmer over low heat, finally reduce the sauce, add salt to taste, and serve.

Health Benefits:

Konjac: helps digestion, resolves phlegm, and detoxifies Celery: relieves restlessness, soothes the liver, and clears away heat Coriander: strengthens the stomach, clears rashes, and enhances immunity

Pond fish:

1. Wash the fish, cut it into pieces, add some starch and mix well, fry it well, and put it into a plate (be careful not to turn it over too quickly when frying the fish, fry it thoroughly)

2. Heat the oil, add a handful of peppercorns, soy sauce, cooking wine, onion, ginger, garlic, dried chili peppers, a spoonful of sugar, a little salt, stir fry 3. Add a small amount of water, pour the fish, stir fry,

4. Heat over high heat for a while, then simmer over low heat until the sauce is reduced, add salt to taste, and serve.

Pond fish:

1. Wash the fish, cut it into pieces, add some starch and mix well, fry it well, and put it into a plate (be careful not to turn it over too quickly when frying the fish, fry it thoroughly)

2. Heat the oil, add a handful of peppercorns, soy sauce, cooking wine, onion, ginger, garlic, dried chili peppers, a spoonful of sugar, a little salt, and stir-fry.

Method 2:

1. First prepare a processed grass carp

2. Cut the grass carp into pieces and set aside

3. Put it in a container and then add a little cooking wine, salt, oyster sauce, pepper, onion, and ginger and marinate for ten minutes

4. While the fish is being marinated, prepare the ingredients. If you don’t have fermented black beans, you can omit them, or use Lao Gan Ma instead. I pickled the pickled peppers and ginger myself, so if you don’t have them, you can omit them, or use wild peppercorns.

5. Slice the green onion and ginger, and chop the chili pepper

6. Prepare a little celery and old tofu. The standard Tangba fish is put with konjac, but I don't like konjac, so I replaced it with tofu. Cut the celery into shreds and the tofu into cubes for later use.

7. Put an egg and a little flour into the marinated fish, so that each fish is covered with a thin layer of batter.

8. Heat the pan with cold oil. When the oil is about 50% to 60% hot, put the fish in and fry slowly over low heat. Do not turn the fish over when you first put it in, so as not to break it. After it is shaped, fry until both sides are golden brown.

9. After all the fish are fried, put the tofu into the pot and coat it evenly with batter.

10. It’s probably fine if you fry it like this

11. Leave some oil in the pan, add all the seasonings, stir-fry until fragrant, add a little salt, soy sauce, oyster sauce, thirteen spices, sugar, chicken essence

12. Then add a little boiling water and put the fried fish pieces into the soup.

13. Add tofu,

14. Finally, add celery, bring to a boil over high heat, and simmer for a while to make it more flavorful.

15. When the soup starts to thicken, add a little green garlic leaves and serve. If you like sesame, you can sprinkle a little white sesame or coriander.