How to stew fish

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of stewing garfish.

1. The scientific name of the garfish is Pelteobagrus fulvidraco, commonly known as the small meaty fish. The garfish has a naked, scaleless body and a straight lateral line. The back is yellow-green, the sides of the body are dark yellow with black spots. The fins are gray-black, the abdomen is light yellow, and there are black spots on the tail fin. The body color of the fish varies slightly with the water environment. The price of this thing has been a bit high in recent years. These six fish weigh about two pounds, and 25 yuan per pound is really expensive. I personally think that in winter, you only need to rinse the fish with clean water a few times to clean their intestines.

2. Small ingredients: onion, ginger, dried chili pepper, garlic

3. Heat the oil and fry the processed fish.

4. Add some small ingredients and cook with a little vinegar for a while.

5. Add a little Northeast bean paste and chili sauce, add a little warm water and simmer over high heat.

6. Sprinkle some coriander on the plate to make it look good. It is not only good-looking but also delicious.

This stewed fish is not as difficult as everyone thinks. As long as we follow the steps, we can make a delicious dish. Housewives who like to cook, hurry up and try the dish introduced by the editor today.