Mintai Fish with Spicy Sauce
by Son and mother
Favorite
Difficulty
Easy
Time
30m
Serving
3
Every winter, there will be a large number of this kind of frozen mentai, also known as cod, on the market in the Northeast. It is not fishy, it is the fish we often eat. This time it was not deep-fried, but it was boiled in water and then stewed with hot sauce and other ingredients. The same spicy and avoid frying.
Tracing its roots, mentai fish has always been a traditional food that the Korean people like to eat. Every Qingming Festival, every household in North Korea eats mentai fish. Many people in Northeast China, Yanbian Korean Autonomous Prefecture in Jilin Province eat it. In the Yanbian area of Jilin Province, in winter, many people wash the mintai, remove the internal organs, and freeze-dry it outside. The water in the fish is sublimated and dried, and the fish becomes strips. Tear off one piece and chew it in your mouth. Fragrant. The dried fish is torn off the fish skin, wrapped in the whole fish skin with special rice, and steamed in a pot. When it is cooked, it is dipped in sauce and tastes endless aftertaste. This is the legendary fish skin wrapped rice, which is also a feature of Yanbian.
Compared with other seafood, Mentai fish is high in protein, low in fat, and has a refreshing taste. The dried products of Mentaee are called "bonito" by the Cantonese because they look like firewood. It has the functions of invigorating the spleen and stomach and replenishing yin and blood. Cantonese people often cook soup and porridge, such as bonito concubine porridge.
Mentai fish is cheap and has good nutrition, but the meat is coarser and has a grassy smell. Three points should be paid attention to when cooking: 1. Wash the blood in the abdomen. If you don’t want to remove the head of the fish, you can chop it from the center of the head. Wash and cut the fish with a knife on both sides of the fish body to taste; 2. After the fish body is cut with a knife, add cooking wine, salt, green onion, and ginger to marinate for 30 minutes to remove the fishy smell; 3. The firing time should be longer, generally not less than half an hour. When burning, you can put a red pepper and other condiments to make the fish delicious and fragrant.
Efficacy and function of Mingtai fish: invigorating the spleen and stomach, and replenishing yin and blood.
Tracing its roots, mentai fish has always been a traditional food that the Korean people like to eat. Every Qingming Festival, every household in North Korea eats mentai fish. Many people in Northeast China, Yanbian Korean Autonomous Prefecture in Jilin Province eat it. In the Yanbian area of Jilin Province, in winter, many people wash the mintai, remove the internal organs, and freeze-dry it outside. The water in the fish is sublimated and dried, and the fish becomes strips. Tear off one piece and chew it in your mouth. Fragrant. The dried fish is torn off the fish skin, wrapped in the whole fish skin with special rice, and steamed in a pot. When it is cooked, it is dipped in sauce and tastes endless aftertaste. This is the legendary fish skin wrapped rice, which is also a feature of Yanbian.
Compared with other seafood, Mentai fish is high in protein, low in fat, and has a refreshing taste. The dried products of Mentaee are called "bonito" by the Cantonese because they look like firewood. It has the functions of invigorating the spleen and stomach and replenishing yin and blood. Cantonese people often cook soup and porridge, such as bonito concubine porridge.
Mentai fish is cheap and has good nutrition, but the meat is coarser and has a grassy smell. Three points should be paid attention to when cooking: 1. Wash the blood in the abdomen. If you don’t want to remove the head of the fish, you can chop it from the center of the head. Wash and cut the fish with a knife on both sides of the fish body to taste; 2. After the fish body is cut with a knife, add cooking wine, salt, green onion, and ginger to marinate for 30 minutes to remove the fishy smell; 3. The firing time should be longer, generally not less than half an hour. When burning, you can put a red pepper and other condiments to make the fish delicious and fragrant.
Efficacy and function of Mingtai fish: invigorating the spleen and stomach, and replenishing yin and blood.
