"Perfect matching with the taste of stick stick stewed puffer fish"

Category: Zhejiang cuisine

"Perfect matching with the taste of stick stick stewed puffer fish"

Efficacy:

"Speaking of puffer fish, it must be a lot of favorite food, whether it is braised or stewed fresh soup, are extremely delicious. The stewed puffer fish with five-flower meat introduced today belongs to the famous dish of Jiangsu and Zhejiang Province. It is well-known in the locality. Although the viscera has some toxins, it does not affect our determination to eat at all. After all, the excellent cooking skills of the chefs must be delicious, the fish is delicious, the taste is delicate and smooth, with five-flower meat, oily but not greasy, very delicious. Presumably a lot of food eaters are eager to try, don't rush to compile this for you to submit a detailed recipe. [zuofanw "

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Preparing food ingredients
Preparing seasonings
Tips:

1. Because the viscera of puffer fish is poisonous, we should handle and manage it, and try to marinate it slightly with cooking wine. 2., you can choose to replace pork salad oil with pork, which will make the mouthfeel more delicious. 3. When the soup shrinks and becomes rich, it is the best time to cook.

STEPS: Procedures for stewing puffer fish with pork
  • 1. Dispose puffer fish thoroughly, chop them into pieces, sprinkle a little cooking wine on them, soak them in water for about 1 hour, and cut the pork into pieces for reserve.

    1. Dispose puffer fish thoroughly, chop them into pieces, sprinkle a little cooking wine on them, soak them in water for about 1 hour, and cut the pork into pieces for reserve.

  • 2. Add plenty of water into the pot, pour in the cut pork and boil it until the pork discoloration. In another frying pan, pour in lard, scallion, ginger and chili pepper. Pour in puffer fish and pork. Stir over high heat.

    2. Add plenty of water into the pot, pour in the cut pork and boil it until the pork discoloration. In another frying pan, pour in lard, scallion, ginger and chili pepper. Pour in puffer fish and pork. Stir over high heat.

  • 3. Add the sauce and the old sauce into the pot, turn the ingredients until they are completely colored, and then drip a little wine. Cover the pot with the amount of water. First, braise over high heat for half an hour, then turn to low heat for 20 minutes.

    3. Add the sauce and the old sauce into the pot, turn the ingredients until they are completely colored, and then drip a little wine. Cover the pot with the amount of water. First, braise over high heat for half an hour, then turn to low heat for 20 minutes.

  • 4. Open the lid of the pot and see that the soup has obvious contraction and is very rich. At this time, just sprinkle some salt to enhance the flavor of pork stew puffer fish can come out of the pot.

    4. Open the lid of the pot and see that the soup has obvious contraction and is very rich. At this time, just sprinkle some salt to enhance the flavor of pork stew puffer fish can come out of the pot.

Here is another SECRET: Change 365

Five-flower stewed puffer fish is delicious, but you will feel tired if you eat too much. The small edition will popularize several recipes for you, such as "braised puffer fish", "steamed puffer fish", "fried puffer fish", "stewed puffer fish in clear soup". Welcome to try.

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