Main ingredients:
1 carp; 100g vermicelli; half a block of tofu.
Seasonings:
Oil, appropriate amount; 100g fragrant sauce; scallion, appropriate amount; Sichuan peppercorn, appropriate amount; 3 pieces of Chinese cabbage leaves; bay leaves, appropriate amount; cinnamon, appropriate amount; soy sauce, appropriate amount; dried red pepper, appropriate amount; cooking wine, appropriate amount; star anise, appropriate amount; ginger, appropriate amount.
Taste: Fragrant and savory; Cooking method: Stewed; Time: 45 minutes; Difficulty: Advanced.
Detailed steps for cooking Demoli Stewed Fish
Prepare all the ingredients.
Blanch the minced pork in boiling water, rinse with cold water, add an appropriate amount of water, add scallion, ginger, Sichuan peppercorn, bay leaves, cinnamon, and star anise, and cook for 10 minutes without boiling.
Soak the vermicelli in cold water in advance, wash and cut the scallion and ginger into sections and slices, remove the scales, internal organs, and gills from the fish, wash and cut it into flower-shaped pieces, wash and cut the Chinese cabbage into sections, and cut the tofu into slices.
Add an appropriate amount of oil to the clay pot, dry the fish or wipe off the water with kitchen paper, and fry both sides until golden brown and set aside.
Add an appropriate amount of oil to the clay pot, fry the Sichuan peppercorn and bay leaves until they are almost burnt, then remove the Sichuan peppercorn and bay leaves and discard them.
Sauté the scallion, ginger, and dried red pepper in the remaining oil in the pot, add the fragrant sauce, soy sauce, and cooking wine, and stir-fry until fragrant.
Add an appropriate amount of water.
Add the Chinese cabbage leaves and fish, bring to a boil over high heat, and simmer for about 10 minutes.
Add tofu, pork, and vermicelli, bring to a boil over high heat, and simmer for 10 to 15 minutes.
Turn off the heat.
Sprinkle some cilantro leaves and serve.
