The Taste of Hometown ~ ~ Demolly Fish Stew

Name: The Taste of Hometown ~ ~ Demolly Fish Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A carp; Some Chinese cabbage; Some Wide powder; Some Soy rot; Some Chives; Some Green onions; Some parsley; Some ginger; Some Dried chili; Some star anise; Some pepper; Some Cooking Wine; Some salt; Some MSG; Some crystal sugar; Some Soy sauce

by Tyrant

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's a bit addictive to eat fish these past two days. Desire to eat stovetop fish very much. Fish soup with rice is called a fragrant ~~~. .
Yesterday I made the De Molly fish stew again. . . I am from the Northeast and grew up along the Songhua River. . I like to eat fish since I was young. . . Grandma made catfish stewed eggplant, crucian carp stewed tofu, pike stewed cabbage vermicelli~~~~ Now I think about it, drooling. . . . In fact, I never knew our name was DeMolly Stewed Fish. When I ate it in my old home, I always called this "Stewed Carp with a Lot of Vegetables". . . Haha, this name is terribly dirty. . .
Let's share the good things together. . . I didn't do well, so the masters can show me a lot. . . . "

The Taste of Hometown ~ ~ Demolly Fish Stew

1. Clean up the fish, use a knife on the fish, and marinate it with ginger slices and spring onions in cooking wine and star anise pepper for 10 minutes.

The Taste of Hometown ~ ~ Demolly Fish Stew recipe

2. Use a hot oil pan to fry the fish on both sides and take it out.

3. Add oil to the pot and heat it up, use Chinese pepper, star anise, and add dried chilies to add the soup. Add fish, cooking wine, salt, dark soy sauce, rock sugar, green onion and ginger and simmer for 15 minutes.

4. First cut the tofu into large pieces, put it in the pot, and simmer for ten minutes; then add the broad noodles and continue to simmer for ten minutes on low heat.