Mustard Tongs Fish Pot

Mustard Tongs Fish Pot

by puxin18

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Pincers, also known as channel catfish, are loved by gluttons because of their thick, thornless flesh, tender skin, and rich fat and delicious flavor. The nutritious value of pincers is extremely high, and it has the characteristics of large freshness and large tonic. I usually use tongs fish to make claypot dishes, especially simmered with mustard greens, which can bring out its umami taste and remove the muddy smell, making the tongs fish delicious and tender, delicious and delicious. It is endless to eat! "

Ingredients

Mustard Tongs Fish Pot

1. Wash the slaughtered pincers, cut them into 2 cm thick sections, and place them in a plate.

Mustard Tongs Fish Pot recipe

2. Wash the mustard tuber with water and drain the water; peel off the skin of the garlic and cut in half; remove the root and wash the green garlic, and cut into sections.

Mustard Tongs Fish Pot recipe

3. Heat 3 tablespoons of oil, add garlic diced and fry until fragrant, then add the fish cubes, and fry slowly over low heat until the fish flesh changes color.

Mustard Tongs Fish Pot recipe

4. Pour in shredded mustard and stir fry together with the tongs.

Mustard Tongs Fish Pot recipe

5. Pour 1 bowl of water and stir well, cover and bring to a boil over high heat. Change to medium and low heat and simmer for 10 minutes.

Mustard Tongs Fish Pot recipe

6. Sprinkle in the green garlic, cover and cook for 2 minutes on low heat.

Mustard Tongs Fish Pot recipe

7. Add 1/4 tablespoon of sugar to taste, put it in a clay pot and serve.

Mustard Tongs Fish Pot recipe

Tips:

1. The shape of the pincer fish and the pond louse are similar. In fact, the two are slightly different: the pincer fish has four whiskers, a short stature, a white belly, and a long and split tail; the pond louse has eight whiskers, and the body shape is relatively small. It is small and soft, with heavier mucus, and the tail is oblate without split ends.

2. Compared with the pond lice, the tong fish has a lighter smell of soil, but it is still necessary to fry it to remove the odor and mucus of the tong fish.

3. The bagged pickled mustard has a strong salty taste. Wash it with water to remove excess salt, which can prevent the pickled mustard from being too salty and easy to grab the taste.

4. Different brands of mustard tuber have different salty taste. When seasoning, you should try the taste first and then add the seasoning to avoid the salty and bitter dishes.

5. The pliers are smooth and sweet, with the functions of nourishing the spleen and diuresis, ventilating and reducing swelling, replenishing yin and strengthening yang, nourishing blood and nourishing deficiency, nourishing the heart and nourishing the kidney, reducing swelling, etc. It can treat edema, athlete's foot, sore legs, hemorrhoids, ringworm, scabies, etc. Earache, trachoma and other symptoms have therapeutic effects.

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