De Mori Fish Stew

Name: De Mori Fish Stew
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 100g Vermicelli; 1/2 tofu; Some oil; 100g Xiangqi sauce; Some shallot; Some pepper; 3 slices Cabbage leaves; Some Bay leaf; Some Cinnamon; Some Soy sauce; Some Dried red pepper; Some Cooking Wine; Some Aniseed; Some ginger

by Sea waves

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The Northeast specialty dish De Moli Stewed Fish has a history of more than 100 years. It originated from De Moli Village, Yihantong Township, Fangzheng County, Heilongjiang Province. The main ingredient of this dish is live fish, which can be carp, grass carp, herring, Crucian carp, can also be catfish, ga toothzi, which is characterized by fresh live fish, braised tofu, pork belly, vermicelli, cabbage, and sauce, stewed for about half an hour. The fish is soaked in the meat, and the tofu, vermicelli and cabbage absorb the fish. The essence, the sauce is rich, the meat is tender and mellow, the taste is smooth, and the taste is delicious. Now this dish has entered thousands of households and has become a home-cooked dish of the Northeast. "

De Mori Fish Stew

1. Prepare the materials

2. Blanch the pork belly with water, wash it in cold water, add appropriate amount of domestic water, add green onion, ginger, pepper aniseed, bay leaves, cinnamon, add the blanched pork belly and cook for 10 minutes without cooking.

3. Soak the vermicelli in cold water in advance, wash the green onion and ginger and cut into sections, remove the scales and internal organs of the fish and remove the gills, wash and wake up the thread, and cut the cabbage into sections, slice the tofu and slice the pork

4. Add appropriate amount of oil to the casserole, dry the fish or wipe off the water with kitchen paper, fry on both sides of the pot until it is golden and set aside

5. Add appropriate amount of deep-fried fragrant pepper aniseed to the casserole to fry the paste, then take out the aniseed pepper and throw it away

6. Stir the scallion, ginger and dried chili with the remaining oil in the pot, add Xiangqi sauce, soy sauce, and cooking wine to stir fry to create a fragrance

7. Add the right amount of water

8. Add cabbage leaves and fish, bring to a boil and simmer for about 10 minutes

9. Add tofu, pork and vermicelli, boil over high heat and simmer for 10 to 15 minutes

10. Closed fire

11. Sprinkle some coriander leaves out of the pot.

Tips:
1. Do not cut the fish deep with a knife on both sides, otherwise the fish will break off when it is stewed.
2. Put more water in the right amount, and stew the vermicelli later.
3. If you like spicy, you can put Chaotian pepper, and the Xiangqi sauce can also be replaced with Pixian Doubanjiang.
4. Put fish, tofu, and vermicelli on cabbage leaves as much as possible to avoid mashing the pot.