Health benefits
Cinnamon: Warm the body
Star anise: regulate qi, relieve pain, dispel cold
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Dace, bream ( 2 pounds ) | Cinnamon (appropriate amount) |
Fragrance ( Moderate amount ) | Anise ( Appropriate amount ) |
Bean drum ( 30g ) | Soy sauce ( half a bowl ) |
White sugar (appropriate amount) | Salt ( appropriate amount ) |
Peanut oil ( 300g ) |
How to make Dougu River Fish
1. Prepare two pounds and two fingers Large and small dace and bream, clean and drained
2.Get the bean drum ready , bay leaves, cinnamon, star anise and set aside
3.Pour 300 grams of peanut oil into the pot.Warm the fish to 70% heat and fry all the fish meat thoroughly
4. Check the fish again after frying Whether all the fish has been fried thoroughly, because the fish that is not fried through will cause the fish body to loosen in the next step of stewing.
5.Pour the tofu, bay leaves, cinnamon and star anise into the leftover oil pan.Here, simmer for one minute to bring out the aroma
6.Pour in the fried fish In the pot, use a shovel to gently stir evenly
7.Pour in half a bowl of soy sauce and a little salt
8.Add a little sugar to taste
9.Add 3 and a half bowls of water and simmer for 40 minutes
10.Use a shovel to push the fish down every 10 minutes to make the fish taste better
11.After 40 minutes, the water can be boiled dry.Once cooled, put it in a crisper box and store it in the refrigerator for two months.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
