Demolly

Name: Demolly
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g carp; 1 piece frozen tofu; 200g Pork belly; 200g Soaked black fungus; 150g Hazel mushroom; 100g potato powder; 2000g Lamb bone soup; 150g Soy sauce; 50g Scallions; 10g Sliced ginger; 2 cloves garlic; 2 pieces Red chili; Some Soybean oil; Some salt; Some parsley

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

In 2001, the song "Northeastern People Are Living Lei Feng" triggered a flash animation trend on the Internet. "My Naga pork stewed vermicelli" and "Cuihua, served with sauerkraut" made Northeastern cuisine become famous overnight and became famous across the country. Large plates and bowls, big dishes and big meat, in addition to pig-killing vegetables and chicken stewed mushrooms, there is also a "Demoli fish stew" in Northeastern cuisine. Have you ever heard of it? As an authentic Northeast specialty dish, "Demoli Stewed Fish" has a history of more than 100 years. The word "Demoli" is a Russian transliteration, and it is a delicacy of Yihantong Township, Fangzheng County, Heilongjiang Province. Morley Village.
In the winter in the north, the window is covered with snow, dripping into ice, and the room is warm like spring. The whole family sits together and eats "Demoli Stewed Fish". The heat is rising, the fragrance continues to diffuse, warming the family's heart...

Demolly

1. After removing the scales, gills, and internal organs of the jiang carp, rinse it out, dry it, and score 2-3 knives on the fish;

2. Heat a wok, rub it several times with ginger slices;

3. Add soybean oil, heat up, put the fish in the oil, fry on both sides until golden brown, take out and set aside;

4. Put all the remaining oil in the pot, add pork belly slices, and fry slowly until the meat is browned and transparent;

5. When frying the meat, put the prepared lamb bone soup in the microwave oven for 5-6 minutes, and let the lamb bone soup warm up;

6. Put the shallots, garlic and chili in the iron pan to stir up the fragrance;

7. Put the carp on top of the pork belly, pour the lamb bone soup, and boil on high heat;

8. Add soybean paste, salt, fungus, hazel mushrooms, frozen tofu, cover the pot and simmer for about 30 minutes on medium and low heat;

9. Put the soaked potato flour into the pot and continue to simmer for 5 to 6 minutes without covering the pot;

10. Sprinkle with coriander and then turn off the heat to eat.

Tips:
1. Due to the tight meat of the river fish, the knife is used to make it better when stewed;
2. When frying fish, put more oil, but the time should not be too long, otherwise the fish will get old, just color it;
3. It is not recommended to delete the pork belly, because it can be used to remove the fishy smell;
4. Soybean paste is different in saltiness, so everyone should grasp the appropriate amount of salt.