Stewed lotus root with fish

condiments

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Lotus root 1 segment

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Snakehead 1

condiment

salad oil

Proper amount

salt

Proper amount

verdant

Proper amount

energy

Proper amount

Sichuan pepper

Proper amount

water

Proper amount

Stewed lotus root with fish sauce

1. Cut the lotus root into small pieces, add appropriate amount of salt, stir well and marinate for later use.

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2. Heat a little oil in the pot, add pepper and ginger slices and stir-fry slowly.

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3. Take out the raw materials after frying.

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4. Wash the fish fillets and dry them with kitchen paper towels.

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5. Put the drained fish pieces into the pot and fry them.

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6. Turn over and fry after discoloration.

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7. After frying, turn over and fry. After frying, add appropriate amount of ginger slices and green onions.

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8. Add the lotus root pieces marinated in advance.

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9. Add boiled water without raw materials

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10. Bring the fire to a boil and stew for another half an hour.

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1 1. Put it in the basin.

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Cooking tips

1, lotus root should be sprinkled with salt in advance, and then mixed evenly to taste;

2, my other coup is to fry the fish with pepper oil first, so as to remove the fishy smell of the fish;

If you want the soup to be milky and thick, you need to fry both sides of the fish in oil first.

4, according to personal taste, you can add more water if you like soup; If you just want to eat fish, you can add less water.

Cuisine characteristics

Speaking of this "stewed lotus root with fish flavor", there are many lakes in Hubei, most of which are lotus root slices and rich in fish and shrimp, so many dishes cooked by local dishes in Hubei are related to "water". People in Hubei love to eat fish, and there are many kinds of fish, which leads to a variety of eating methods. The god of wealth fish, also called snakehead fish in many places, has the functions of strengthening the spleen and regulating the stomach, inducing diuresis and reducing swelling, and treats heat joint pain, beriberi, pregnancy edema and so on.

Braised fish lotus root originated in Caidian, Hubei Province. It is said that it is a fisherman's dish "now compiled" by former lotus root diggers in order to keep overseas lotus root diggers. It was winter at that time, and the workers who dug lotus roots had nothing to eat, clamoring to go home. The boss thought hard for a few days, until one day he saw the fish swimming around the dead lotus root in the lake. He had a brainwave and asked people to mix the dug fresh lotus root with some caught fish, stew it in a pot and add a little seasoning. Cooked in a pot, it is fragrant and delicious, which not only keeps the workers, but also makes this dish spread among the people.

The practice of "God Fish Stewed Lotus Root" is very simple. Chop fresh God of Wealth fish into fish pieces of different sizes, fry them in an oil pan, mix them with chopped lotus root pieces, and add various seasonings in the middle. After the lotus root slices are stewed, they can be taken out of the pot, and a delicious and attractive "God Fish Stewed Lotus Root" is released. Milk-white soup, fresh fish and soft lotus root pieces will make you enjoy yourself.

"Braised lotus root with rich fish, if you eat it, you won't leave" has also become a common saying for Hubei people to keep their guests.