【Conger eel pickles】

Overview

Ma carp (conger eel) is relatively large in size. It is common for one weighing 20-30 kilograms in the market, and some people have seen one weighing hundreds of kilograms. When buying, it depends on how many people are in the family. The price varies depending on the location. The part with spring (roe) is usually more expensive. If you buy hemp fish home, a common way in Chaoshan is to stew it with pickles. Teacher Zhang Xinmin's book "Chaozhou Cuisine World" mentions this fish pickle with spring. The article also mentions that this dish is a local Chaoshan dish. If you order a Chaoshan fisherman's fish pickle outside, if it lacks the white fish spring in it, the dish cannot be called authentic. I love fish and am not too afraid of fishy smell, but I think this mackerel has a strong fishy smell, so it is very suitable to be stewed with pickles. The mackerel absorbs the sourness of the pickles, plus the unique sourness of tomatoes, which not only removes the fishy smell, but also highlights the freshness of the eel. If you don't like tomatoes, add celery and cook it together for a different flavor.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• lunch
• dinner
• edible oil
• green garlic sprouts
• moray eel
• pickles
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash the conger eel, dry it with kitchen paper, cut it into pieces, and rub it evenly with a little salt;

   

2. 2 Wash all the accessories, cut the pickles into thick strips, cut the tomatoes into cubes, and cut the green garlic sprouts into sections (cut the white and green parts separately);

   

3. 3 Heat a wok, add an appropriate amount of oil, add pickles and white garlic sprouts and stir-fry until fragrant;

   

4. 4 Put the tomatoes into the wok, stir-fry evenly, and set aside;

   

5. 5 Add a little more oil to the wok and pour the conger eel into the wok;

   

6. 6 Turn the fish pieces in the pot properly;

   

7. 7 Pour all the tomatoes and pickles back into the wok;

   

8. 8 Stir well and add appropriate amount of salt;

   

9. 9 Add appropriate amount of boiling water to the wok;

   

10. 10 Cover the pot and simmer over medium heat;

    

11. 11 Simmer until the fish is cooked through and the soup thickens, then uncover the pot;

    

12. 12 Pour the remaining green garlic sprouts into the pot and stir well.