Braided Fish Stew Noodles
by Jun Meng dark blue
Favorite
Difficulty
Normal
Time
1h
Serving
2
Pictograms are one of the six sources of Chinese characters. The folk names of sea creatures also have many pictographic meanings, and the braided fish is one of them.
The pictogram of the braided fish is not like today's fashionable ponytail or the two big braids hanging behind the ears, but the single big braid that is braided behind the head. Anyone who has seen that kind of braid will lament that this term is too vivid and precise.
The scientific name of braided fish is catfish, which is a secondary economic fish in our country. It is produced along the coast from south to north, most of which are produced in the Yellow Sea and Bohai Sea. The braided fish is unattractive and not expensive, but it has a lot of nicknames, such as bulltail fish, abduction fish, turtle fish, dogleg fish and so on. Except for Weihai Rongcheng, except for braided fish, it is generally called tail fish.
The braided fish is yellowish brown, flat, with a large head and a thin tail. This kind of fish is generally not very big, and the bigger ones are only 30 or 40 cm long. The braided fish has two major characteristics. One is that the spines are hard and many. The dorsal, pectoral, pelvic, caudal, and head all have sharp and hard spines. If you are not careful, they will break the blood. The second is that the meat is garlic clove-shaped (called garlic clove meat).
The braided fish looks ugly, a bit ugly, and a bit fierce. Probably because of the appearance of the fish, in the past, the braided fish was not a noble fish. Nowadays, people pay attention to food and do not admire vanity. Braided fish is popular for its delicious meat soup, high protein and low fat. As my country's sub-economic fish, its price is relatively close to the people, and the taste is good, and it is rich in nutrition. . The characteristics of high protein and low fat are in line with modern people's health needs. There are many ways to eat braided fish, braised in sauce or braised in brown sauce are good choices. Because it is rich in collagen, cooking methods such as stewing, braising, and burning can release collagen in the body to the maximum. Especially like to go with green radish, stewed radish with tail fish is a famous local food in Weihai. The end of autumn and the beginning of winter are when the tail fish are the most fat. Seeing the frost, the green radish has removed the spicy wormwood, leaving only crisp and sweet. At this time, go to the market to choose two fresh tail fish and add a large green radish that has just been unearthed to make a pot of radish cocoons stewed with tail fish that everyone loves and will never tire of. Scrape the tail fish, remove the spines, clean the internal organs, and keep the liver. In some delicate restaurants, the tail fish is stewed with radish cocoons. If there is no liver in the fish, the customer can refuse to pay.
After the braided fish is cleaned up neatly, use a knife from both sides, paying attention to the fish bones, so as to maximize the use of the cut surface to release and absorb the flavor. Some are not too particular about it. It’s okay to cut the braided fish directly into the pot, and the content has not changed. Take the green part of the green radish and cut it into cocoon-shaped blocks with a hob. Of course, cutting radishes into cocoon-shaped blocks is not a rigid requirement, and it is all right to cut them into slices of appropriate thickness. Personal preference is understandable.
The main ingredients are packed and ready. After the onion, ginger, garlic slices and pepper aniseed are ready, put oil in the pan. When the oil is hot, the onion, ginger, and garlic will fry into the fragrant pan, then add the noodle sauce and radish cocoons and stir-fry. It can be spicy Add chili, stir fry together until fragrant, add appropriate amount of water, finally put the braided fish in the pot, boil on high heat, then turn to medium and low heat and simmer for about 15 to 20 minutes. A pot of economical, delicious and delicious tail fish stewed with radish cocoons That's it. After being out of the pot, the two big braids are lying on the plate, surrounded by soft and fragrant radish cocoons. The fresh fish and the fragrance of vegetables hit your nose and challenge your taste buds. At this moment, the soft and rotten radish cocoon soaked with fresh fish and vegetable fragrance has become the most popular character, and the "big braid" that has made dedication and sacrifice for this has been neglected.
Braised fish can be braised or stewed, but it is better to stew. Add a little oil to the pot to heat up, stew the scallion, ginger, garlic, and fry the braided fish on both sides. Add water and simmer for half an hour. Open the pot, the snow-white three-sided meat, the soup is as white as cow's milk, it is the so-called "milk soup." The two garlic cloves on the cheeks are finger-sized, and they are delicious, and they are meant to be eaten by the elders present here.
The smaller braided fish is the top grade of salted and salted fish. In the winter, take a few slices and drizzle them in oil. Put them in a bowl and cook them well. There is also a smell of the sea in the ice and snow. Other foodies worked tirelessly, steaming the braid roots and drying them, shaking the fish meat off, the fish bones can be boiled, the fish meat can be used for fish stew and fish noodle soup. The delicious taste is unforgettable for a long time. "
The pictogram of the braided fish is not like today's fashionable ponytail or the two big braids hanging behind the ears, but the single big braid that is braided behind the head. Anyone who has seen that kind of braid will lament that this term is too vivid and precise.
The scientific name of braided fish is catfish, which is a secondary economic fish in our country. It is produced along the coast from south to north, most of which are produced in the Yellow Sea and Bohai Sea. The braided fish is unattractive and not expensive, but it has a lot of nicknames, such as bulltail fish, abduction fish, turtle fish, dogleg fish and so on. Except for Weihai Rongcheng, except for braided fish, it is generally called tail fish.
The braided fish is yellowish brown, flat, with a large head and a thin tail. This kind of fish is generally not very big, and the bigger ones are only 30 or 40 cm long. The braided fish has two major characteristics. One is that the spines are hard and many. The dorsal, pectoral, pelvic, caudal, and head all have sharp and hard spines. If you are not careful, they will break the blood. The second is that the meat is garlic clove-shaped (called garlic clove meat).
The braided fish looks ugly, a bit ugly, and a bit fierce. Probably because of the appearance of the fish, in the past, the braided fish was not a noble fish. Nowadays, people pay attention to food and do not admire vanity. Braided fish is popular for its delicious meat soup, high protein and low fat. As my country's sub-economic fish, its price is relatively close to the people, and the taste is good, and it is rich in nutrition. . The characteristics of high protein and low fat are in line with modern people's health needs. There are many ways to eat braided fish, braised in sauce or braised in brown sauce are good choices. Because it is rich in collagen, cooking methods such as stewing, braising, and burning can release collagen in the body to the maximum. Especially like to go with green radish, stewed radish with tail fish is a famous local food in Weihai. The end of autumn and the beginning of winter are when the tail fish are the most fat. Seeing the frost, the green radish has removed the spicy wormwood, leaving only crisp and sweet. At this time, go to the market to choose two fresh tail fish and add a large green radish that has just been unearthed to make a pot of radish cocoons stewed with tail fish that everyone loves and will never tire of. Scrape the tail fish, remove the spines, clean the internal organs, and keep the liver. In some delicate restaurants, the tail fish is stewed with radish cocoons. If there is no liver in the fish, the customer can refuse to pay.
After the braided fish is cleaned up neatly, use a knife from both sides, paying attention to the fish bones, so as to maximize the use of the cut surface to release and absorb the flavor. Some are not too particular about it. It’s okay to cut the braided fish directly into the pot, and the content has not changed. Take the green part of the green radish and cut it into cocoon-shaped blocks with a hob. Of course, cutting radishes into cocoon-shaped blocks is not a rigid requirement, and it is all right to cut them into slices of appropriate thickness. Personal preference is understandable.
The main ingredients are packed and ready. After the onion, ginger, garlic slices and pepper aniseed are ready, put oil in the pan. When the oil is hot, the onion, ginger, and garlic will fry into the fragrant pan, then add the noodle sauce and radish cocoons and stir-fry. It can be spicy Add chili, stir fry together until fragrant, add appropriate amount of water, finally put the braided fish in the pot, boil on high heat, then turn to medium and low heat and simmer for about 15 to 20 minutes. A pot of economical, delicious and delicious tail fish stewed with radish cocoons That's it. After being out of the pot, the two big braids are lying on the plate, surrounded by soft and fragrant radish cocoons. The fresh fish and the fragrance of vegetables hit your nose and challenge your taste buds. At this moment, the soft and rotten radish cocoon soaked with fresh fish and vegetable fragrance has become the most popular character, and the "big braid" that has made dedication and sacrifice for this has been neglected.
Braised fish can be braised or stewed, but it is better to stew. Add a little oil to the pot to heat up, stew the scallion, ginger, garlic, and fry the braided fish on both sides. Add water and simmer for half an hour. Open the pot, the snow-white three-sided meat, the soup is as white as cow's milk, it is the so-called "milk soup." The two garlic cloves on the cheeks are finger-sized, and they are delicious, and they are meant to be eaten by the elders present here.
The smaller braided fish is the top grade of salted and salted fish. In the winter, take a few slices and drizzle them in oil. Put them in a bowl and cook them well. There is also a smell of the sea in the ice and snow. Other foodies worked tirelessly, steaming the braid roots and drying them, shaking the fish meat off, the fish bones can be boiled, the fish meat can be used for fish stew and fish noodle soup. The delicious taste is unforgettable for a long time. "
