[How to stew anchovies is delicious and simple]_How to stew_How to stew
Catfish, also known as blue-point horse mackerel, is a very common fish and one of the northern economic fish.
Fish can be said to be a regular on the table of northerners. It is recognized by more and more people because of its delicious taste, high nutritional value, and low fishbone.
In fact, there are many ways to prepare anchovies. Among them, stewed anchovy is the most common one. It is simple and delicious. Today, everyone even recommends several new ways to eat anchovies.
Brief introduction of tomato stew catfish: The meat is tender and the soup is thick.
Material: 1 fresh anchovy, 250g of tomatoes, coriander, spring onion, ginger slices, cooking wine, salt, pepper, sesame oil, cooking oil, etc.Wash and cut the tomatoes.
Fill the wok with oil and heat. Add the shallots to the wok. Add the tomatoes and stir fry until soft.
Heat the wok with oil, add the anchovy fillets one by one, fry both sides and add the onion segments, ginger slices, cooking wine cooking pot, add the fresh soup and boil, and then pour the tomatoes together and simmer until the soup is thick.
Remove the onion and ginger, add salt and pepper to taste, sprinkle with cilantro, drizzle sesame oil, and serve.
Ingredients for home-cooked sturgeon: The main ingredients are sturgeon, fungus, salt of pork belly, monosodium glutamate, sugar, soy sauce, vinegar, spring onion, ginger, soup, peanut oil. Method: Sturgeon is cleaned and cut into pieces.
Stir-fried onion and ginger, stir fry pork belly, add vinegar, soy sauce, and fry the fish pieces.
Season with soup, add fungus, and simmer over low heat.
Features: Home-style taste, fresh fragrance.
Tip: Fry the fish fillet after the scallion and ginger are fragrant and season with the soup.
Bean Sturgeon Ingredients: Ingredients: Sturgeon seasoning salt, sugar, soy sauce, cooking wine, allspice powder, spring onion, ginger, peanut oil, sesame oil, tempeh, soup method: clean the anchovy, cut into thick slices, marinate with onion and ginger to taste.
Fry the fish to a red sauce with 60% hot oil.
Stir-fry onion and ginger, add bean drum, add soup, season, add fish fillets, boil over high heat, simmer slowly, collect juice under high heat, add sesame oil.
Features: red color, delicious flavor.
Tip: Fried fish should be dried as much as possible.