The method of making Dougu River fish

Health benefits

Cinnamon: Warm

Octagonal: regulating qi, relieving pain, warming yang

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

2 pounds of mud carp and catfish

Moderate amount of cinnamon

Moderate fragrance

An appropriate amount of star anise

Bean drum 30g

Half a bowl of soy sauce

Moderate amount of white sugar

Salt in moderation

300g peanut oil

The method of making Dougu River fish

1. Prepare two pounds and two fingers of mud carp and bream, clean them thoroughly, and drain the water

2. Prepare bean drum, fragrant leaves, cinnamon, and star anise for later use

3. Pour 300 grams of peanut oil into the pot, heat the fish at 70% oil temperature, and fry all the fish meat thoroughly

4. After frying the fish, check again to see if they have been fully fried, as the fish that were not fully fried may become loose during the subsequent stewing process.

5. Pour the bean drum, fragrant leaves, cinnamon, and star anise into the leftover oil pan and simmer for one minute to release the fragrance

6. Pour the fried fish into the pot and gently stir it evenly with a shovel

7. Pour in half a bowl of soy sauce and a little salt

8. Add a little white sugar for seasoning

9. Add 3 bowls and a half of water, simmer over low heat for 40 minutes

10. Use a shovel to press the fish down every 10 minutes to make it more flavorful

11.40 minutes, the water should be boiled dry. Store in a fresh-keeping box and put it in the refrigerator for two months.

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