Shandong Cuisine

• March 11,2023

Kaji fish stew

Jiaji fish stew, after Jiaji fish stew, soup is white, juice is clear and strong, fish is delicious, and taste is mild.

1 jiaji fish (about 750 grams), 50 grams of pork fat and lean meat, 5 grams of refined salt, 1000 grams of broth, 25 grams of green onions, 100 grams of peanut butter, 100 grams of rapeseed heart, 10 grams of shaojiu, 1, 5 grams of monosodium glutamate, 10 grams of ginger.

Judge's fish

1. Preparation: Scrape scales from Jiaji fish, cut a small mouth (about 1.2 cm deep) at anus with a knife, insert bamboo sticks into abdomen from mouth of fish, twist internal organs. , wash and put on fish on both sides, mark with chess pieces and flower knives, cut bacon and lean meat into slices 3 cm long, 1.5 cm wide and 3 mm thick, cut green onion into circles, chop ginger, cut rapeseed core into long pieces .

2. Preparation: put pan on medium heat, add peanut butter and cook until it is 60% hot, put fish until both sides are fried to a light yellow color, add clear soup, green onion, ginger. , pork fat and pieces of lean meat, refined salt, Shaoxing wine, Simmer over low heat for about 20 minutes, remove onion and ginger, put fish in a fish plate, add monosodium glutamate and rapeseed core to soup with a spoon, bring to a boil, pour over fish and submit.