Chapter 82 Braised Fish Head
then.
Make pork ribs stewed with vermicelli.
Lin Su'e plans to use the recipe of Northeastern cuisine today, with the ingredients: spare ribs, vermicelli, cowpeas and potatoes.
The first step is to blanch the ribs.
The second step is to heat oil in a pan. When the oil is hot, add appropriate amount of rock sugar and stir-fry over low heat until it turns into caramel color. Pour in the blanched ribs and stir-fry until they are colored.
The third step is to color the ribs. Add onions, ginger, garlic, chili peppers, star anise, and cinnamon. Then pour in appropriate amounts of light soy sauce, dark soy sauce, sugar, and cooking wine. Finally, add a spoonful of soybean paste, add hot water to cover the ribs, and simmer on medium heat for 30 minutes.
Step 1: After 30 minutes, add the diced potatoes and broken beans and stew for 15 minutes. Then add the soaked vermicelli and stew for 5 minutes. Remove from the heat.
The best dish is a bowl of pork ribs stewed with vermicelli that is so rich in sauce that you'll want to have two bowls of rice with it.
Only 2 fish left to cook.
The old hen had been cooked long ago. Lin Su'e soaked it in cold water and waited until it was completely cold before cutting it.
This is the best mouth-watering chicken, with chewy skin and icy-cold chicken meat, which feels very comfortable in your mouth.
Of these two fish, Lin Su'e cooked the black fish first.
The black fish is not cooked spicy, so cook it first to make it easier to clean the pot.
The black fish head is stewed with tofu. The tofu is tender tofu, and the fish head has been marinated with salt, onion, ginger and garlic for more than half an hour.
Cut the tofu into small pieces and add salt to hot water to remove the beany smell.
Next, heat the oil in a pan.
Add the fish head and fry until it is shaped, then turn it over and fry both sides until golden brown. Pour in appropriate amount of cooking wine, ginger and garlic, then pour in boiling water to cover the fish head and bring to a boil over high heat.
A few minutes after adding boiling water, the fish soup turns completely milky white. Bring to a boil, add the blanched tofu cubes, bring to a boil, add salt and green onions, and serve.
This is a very pretty soup.
But what’s better than its appearance is its nutritional value. The black fish head stew is extremely high in protein and calcium, making it especially suitable for Zhao Zhenxin, a patient who had just undergone a craniotomy.
Next up, the scallion fish fillet.
This dish is simple, time-saving, and most importantly, delicious.
The black fish fillets are very fresh and do not need to be marinated. First, boil a pot of hot water, blanch the fish fillets for 30 seconds, then remove and place on a plate for later use.
Heat oil in a pan.
When the oil is 50% hot, add the scallion segments and fry over medium heat until the scallion segments are browned. The scallion oil is ready.
Make a sauce.
Soy sauce, MSG and sugar.
Pour it on the black fish fillets, add the chopped green onions, and pour on the scallion oil to bring out the aroma.
There is so much scallion oil that we can’t use it all for one dish today. Put the rest in a clean bowl.
After finishing, she waved to Zhao Zhenxin: "Zhenxin, bring the two dishes you ate to the table."
Zhao Zhenxin stood up and came in: "Oh, okay."
"Mom is going to make two spicy dishes later. They're a bit choking. Don't sit at the kitchen door."
"Okay, Mom."
After people left.
She started cooking silver carp.
This is the dish she is most looking forward to today.
When she saw the silver carp, she wanted to eat the braised silver carp head.
Many people don’t like to eat silver carp heads, thinking they are not tasty, but Lin Su’e likes them very much. The fish heads are big and meaty, and there are no bones. It is very satisfying to eat a fish head.
This silver carp weighs 12 kilograms, and the fish head weighs 5 kilograms.
The processed fish head is marinated with ginger and cooking wine for more than half an hour. Heat oil in a pan, add the fish and fry until both sides are golden brown.
At this time, add a large amount of ginger slices, garlic cloves, and chili peppers and stir-fry until fragrant.
After that, season with farm-made bean paste, soybean paste, light soy sauce, dark soy sauce, and Sichuan peppercorns. Add hot water to cover the fish head, then pour in an appropriate amount of rice wine to enhance the flavor and remove the fishy smell. Bring to a boil over high heat and simmer over medium heat for 15 minutes. Add chili peppers, garlic, and chopped green onions before serving.
Remove from heat.
The spicy braised fish head is ready.
One fish, many ways to eat it, the second dish, salt and pepper fish bones.
The fish bones have been marinated in advance with onion, ginger, cooking wine, pepper, salt and light soy sauce.
Before frying.
Take out the scallion and ginger, add starch and mix well.
Heat oil in a pan until it is 60% hot, put the fish fillets in one by one, fry until golden brown and then remove from the pan.
If you want it to be more crispy, fry it again.
Remove from the oil.
Leave some oil in the pan, add minced garlic and chili peppers and stir-fry until fragrant, then pour in the fried fish bones, stir-fry evenly, add appropriate amount of pepper and salt powder, sprinkle with chopped green onions before serving, and serve.
A plate of snacks that are crispy on the outside and tender on the inside is ready.
If anyone at home drinks, this is one of the best dishes to go with it.
One fish, three ways to cook it, the third dish.
Boiled fish fillet.
The fish fillets are marinated in advance with starch, cooking wine, salt, pepper and rapeseed oil.
Heat oil in a pan.
When the oil is hot, add the scallion, ginger and garlic and stir-fry until fragrant. Then add the homemade bean paste and stir-fry until the oil turns red. Then pour in water and start seasoning with soy sauce, sugar and salt.
Bring soup to a boil.
Start blanching the vegetables.
The side dishes prepared by Lin Su'e were lettuce tips and lettuce slices, which she first put into the soup to blanch.
Place at the bottom of the basin.
After that, add the fish fillets.
After 30 seconds, pour the soup into the bowl.
Place the chopped green and red peppers, Sichuan peppercorns and chili powder on the fish fillets. Heat oil in another pan. Pour the hot oil into a bowl and finally add the coriander. The boiled fish fillets are done.
The whole house is filled with the fragrance of oil.
Lin Su'e wiped the sweat from her forehead and looked outside. She didn't know when it started to get dark. It was almost 7:30.
She couldn't help but frown and said to herself, "The two older ones are farther away and will come back later, so why haven't the two little ones come back yet?"
"I don't think he went to play in the water..."
It was hot in summer and children liked to play in the water. Lin Su'e strictly forbade them to go near the river, but other children in the village often went to the river to play in the water, so it was not surprising that they could not resist the temptation and played together.
Lin Su'e gritted her teeth and threatened, "If they really go to play in the water, I'll spank them!"
Although technology has developed in later generations, many children still drown every year, and with current medical technology, it is even more difficult to save people from drowning.
Just as Lin Su'e was daydreaming, Zhao Zhenli's excited voice rang out: "Wow! It smells so good!!! Second brother, second sister, Yulan, mom must have made something delicious."
Zhao Yulan echoed: "It smells really good~"
Zhao Zhenli shouted, "I'm starving to death."
Inside the house.
Lin Su'e's eyebrows moved, the uneasiness in her heart subsided, and she walked out in three or two steps.
Just right.
Zhao Zhenli ran over and saw her and shouted excitedly: "Mom!"
"What delicious food did you make?"
"It smells so good, we can smell it from far away~"
Lin Su'e smiled "kindly" and asked instead of answering: "Where did you go after school today? Why did you come back so late?"
Hearing this, Zhao Zhenli didn't think much about it: "Oh, after school in the afternoon, my classmates and I were playing card games. They borrowed a comic book from me and returned it to me after I finished reading it, so it was a little late."
Hearing this.
Lin Su'e's expression actually softened.
She smiled sincerely and said to him gently, "There are a few dishes in the kitchen. Bring them to the table."
"I'll make another mouth-watering chicken, and then we'll have dinner."
Zhao Zhenli didn't know that he had escaped a disaster, and nodded with a smile: "Okay~"
When I went in and took a look, I shouted in surprise: "It's a fish!"
"Why does it smell so good?"
"Mom, what is this?"
"Fried fish fillet."
Zhao Zhenli was shocked: "Fish fillets can be fried? Let me try it first."
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