Homemade fish stew

Many people have not heard of "龉焖鱼", which is a famous representative dish of Shandong cuisine. The so-called 龉烘鱼 is to cut all the raw materials and auxiliary materials into pieces or segments when stewing the fish. After that, these materials are coated with starch and fried in high-temperature oil. After this treatment, the ingredients will not fall apart during stewing and are particularly fragrant. At the same time, the stewing time is shortened.

Ingredients:

Grass carp, pork belly, vinegar, oil, ginger

Production steps:

1. Pat the fish fillets with dry starch (many people hang egg batter here). Heat the pan, add cold oil, and fry the fish fillets slowly. Fry the fish until both sides are golden brown and set aside. Use the small amount of oil remaining in the pan. Add the pork belly and stir-fry. After the oil comes out of the stir-fry, add ginger slices, garlic, star anise and cinnamon and stir-fry together. After stir-frying until fragrant, add appropriate amount of light soy sauce, dark soy sauce, vinegar, and then beer.

2. Bring to a boil over high heat and add salt, pepper, a small amount of sugar and other seasonings. After the soup boils, add the fried fish. Keep the heat on medium-high and pour the soup over the surface of the fish continuously. After cooking for ten minutes, simmer over high heat until the sauce thickens. Take out the fish, put the meat slices and garlic on the surface of the fish, and pour some sauce on it. Heat some Sichuan peppercorns in cold oil in a pan until the oil is hot enough to emit a slight smoke. Turn off the flame and keep the fried peppers aside. Pour directly into the fish with scallions on it. The fragrant stewed fish is ready.

Tips

1. Some say that the traditional way of stewing fish is to coat it with eggs and then deep-fry it. I don’t like deep-frying, so I just fry it until it’s golden brown.

2. Be sure to add some pork belly to stir-fry and release the fat, so that the fish stewed together will be more delicious. If there is no pork belly, use some lard;

3. When cooking the soup, I used beer. Its umami flavor can make the fish more delicious, and the beer will evaporate after cooking, so don't worry;

4. Use hot pepper oil to drive out the scallions, which is also the finishing touch, making the fish taste richer.