Practice of stewing fish in Northeast China

condiments

Carp, (grass carp, Wuchang fish can also be used) tofu.

condiments

Onion, ginger, pepper, pepper.

condiment

Cooking oil, cooking wine, soy sauce, vinegar, salt, chicken essence and pepper (optional).

working methods

1. Clean the scales, gills and internal organs of fresh fish, then put the onion and ginger slices into the fish belly and marinate them with a little salt;

2. Put the cooking oil in the wok, put the fish in turn, fry until cooked, and fry on both sides;

3. Put the seasoning box containing pepper into it;

4. Add hot water, add some water, add onion ginger and pepper, and add fish belly;

5, a large piece of tofu, change the knife into pieces;

6. Put the tofu blocks into the stew and stew for 20-30 minutes.