Warm Your Heart, Secret Sauce Mulberry.

Name: Warm Your Heart, Secret Sauce Mulberry.
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Wujiang fish; 1/2 potato; 1/2 root carrot; a little Yam; Some Cooking Wine; Some White vinegar; Some Egg white; Some Scallions; Some Sliced ginger; Some starch; Some White pepper; Some Soy sauce; Some Oyster sauce; Some ketchup; Some Sweet noodle sauce; Some Garlic cloves; Some Green onions; Some parsley; Some celery

by SolArWoon

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Wujiang fish is rich in animal protein and phosphorus. It is rich in nutrients and has a delicious taste. It is easily digested and absorbed by the human body.
In the cold winter, when the human body moves less,
It plays a major role in the development of human physical and intellectual abilities,
In addition, white pepper can drive away the cold, warm the stomach, and warm his heart.

A friend of mine used to like to eat fish, so I researched it and thought it was pretty good.
The preparation method of this fish is relatively simple and crude, and the taste is quite special.
I recommend everyone to try it and change the usual spicy taste.
I'm just a post-87 boy who loves to cook. . "

Warm Your Heart, Secret Sauce Mulberry.

1. Buy fresh wujiang fish from the market, let the store handle it, and take it back and keep it cleaned with running water. You can add a little cooking wine and a little white vinegar to get rid of it. Wujiang fish is not a catfish. By the way, to refute the rumors, the catfish nowadays are not as terrible as stated on the Internet. Those who eat garbage and grow up are all cultivated artificially.

Warm Your Heart, Secret Sauce Mulberry. recipe

2. This method of slicing fish is relatively simple. Hold the fish with your hands and cut into sections vertically. The fish body is slippery, so be careful with your little hands.

3. After the fish is sliced, add an egg white, a little green onion, ginger slices, a little cooking wine, starch, and white pepper. Grasp evenly with little hands. Put it in the refrigerator to taste. Prepare side dishes and sauces.

4. Secret sauce preparation: a tablespoon of soybean paste, oil, tomato sauce, sweet noodle sauce, and a relatively small amount of sweet noodle sauce. Grasp the specific ratio yourself, if it is not good, it is 1:1:1:1. Because these four sauces are relatively salty, there is no need to add any salt, MSG, and chicken essence during the subsequent seasoning process. After mixing the sauce with a good proportion, stir it with a spoon until you can pull out the filaments after lifting the spoon.

5. Cut garlic cloves into pieces, green onions into sections, parsley into sections; celery into sections, carrots and potatoes into sections, and yam into sections. After the side dishes are ready, put them in boiling water and take a photo. (The yam should be soaked in water immediately after it is cut, otherwise it will be as black as briquettes. 囧.)

6. I use a flat-bottomed non-stick pan, put a little oil in the pan, and add potatoes, carrots, yams, and baby vegetables in the order of easy cooking. Slowly fry for 5-10 minutes. Hold it for yourself. Weigh out after frying.

7. Add a little base oil, add the fish fillets and fish segments to a low heat and fry them slowly for 3 minutes. Shake the bottom of the pan with your hands during frying to avoid mashing. You can use chopsticks to fry the other side after frying.

8. Add the remaining fish segments and continue frying.

9. After the fish is almost fried, you can add all the ingredients and side dishes, and drizzle in the sauce. If you are afraid of sticking the pot, stare more and shake the bottom of the pot with your hands. Try not to provoke the fish to prevent the fish from breaking. Cover the lid and continue to simmer for about 3-5 minutes over medium-to-low heat.

10. Finally, sprinkle in coriander, and it will be out of the pot.

Tips:
Because my pot is relatively small, I cook the main ingredients and side dishes in separate batches.
The sauce itself is relatively salty, and the salty and sweet taste is added according to personal preference.
All comments and ideas are welcome.

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