Grilled Fish Bubbles
1.
Fresh fish bubble is generally not easy to buy, because it is necessary to make up a plate of at least about a catty, and usually vendors who sell fish will not sell fish bubble and fish roe separately, so it is recommended that you follow it in advance Vendor reservations. After buying it, wash it with cold water and squeeze out the water for later use.
2.
The fish needs to be blanched after washing. This step is very important. Prepare a clean pot, pour appropriate amount of cold water, add a few drops of cooking wine and peppercorns, soak the fish in cold water into the pot, and boil on high heat (Figures 1 and 2 below); after the water is boiling, you can use a scoop to remove it and drain as much as possible. , Cut a little more ginger and garlic for later use (picture 3 below).
3.
Wash a few pieces of baby cabbage (also Chinese cabbage) and cut into sections, and cut the green and red peppers into hob pieces for later use.
4.
Start cooking fish bubble! Pay attention to the following picture process: the first step is to heat the pot to a high enough heat, and be sure to burn it as hot as possible before pour the oil. The oil is appropriate (picture 1 below). After the oil is poured, the fish in the water will be drained. Soak (be sure to squeeze out the water as much as possible, otherwise it will become a "cooked" fish bubble) pour into the pot, be careful not to stir fry in a hurry, be sure to use the "fry" method to make the fish bubble "crack" 2 -3 minutes, this can stir out the oil of the fish soak skin, the taste will be more fragrant, and there will be no fishy smell (picture 2 below); in the process of "frying", ginger, garlic, pepper and dried pepper Stir the chilies together to give a rich aroma (picture 4 below); after two or three minutes, add a little cooking wine and cook for fragrant aroma (picture 4 below).
5.
Next, start the seasoning: add the dark soy sauce, sugar, thirteen incense and salt in the order shown in the figure below. If you are worried about the fish sticking to the pot, turn it to medium-to-low heat. After adjusting the taste, stir-fry quickly and turn to high heat to cook the fish bubble. If you are worried about the fish bubble sticking to the pan, you can add a little water (it will taste better if you add the broth).
6.
After the water is boiled, the cut baby cabbage can be put into the pot. It is recommended that the water (or stock) must not be added too much, because the baby cabbage will leak out during the cooking process. As shown in Figures 1, 2, and 3 below, be sure to burn it on fire.
7.
Cook for about 8 minutes, the charming aroma of fish bubble and baby cabbage has been completely integrated. At this time, add green and red peppers and continue to cook for about 3 minutes, and it will be out of the pot! You can also sprinkle some chopped green onion and coriander to enhance the color and fragrance before serving, so you can be flexible! Of course, if you don’t like to eat baby cabbage with a softer texture, you can also add green and red peppers and put baby cabbage together. This is all free to play.
Tips:
Did you learn the last "Fish Head Soup Rice"?
Public Account: Jiangcheng Chao Dad Food Club
