Braised Ang Prickly Fish

Name: Braised Ang Prickly Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Ang Porcupine; Some ginger; 1 Millet pepper; Some pepper; Some shallot; Some garlic; Some Cooking Wine; 1 spoon Soy sauce; 1 spoon Oyster sauce; A teaspoon Sugar; A teaspoon Rice vinegar; Some starch

by Accidentally wjzlfwms520

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Ang thorn fish is commonly known as "Huang Lading", which is produced all year round, and is generally peak season from April to October. It is one of the common edible fish.
Ang spinefish has tender meat, delicious taste, less thorns and fat. It is a high-quality aquatic product.

Braised Ang Prickly Fish

1. Kill the fish and clean it (it is best to cut off the thorns and beard), prepare pepper, green onion, ginger, garlic, and millet pepper;

2. Heat the pan and pour the oil, add the fish and fry until golden brown on both sides. Set aside

3. Heat the pan with cold oil, add the pepper, stir fry the pepper,

4. Add the prepared ginger, shallot and garlic, and stir-fry millet pepper;

5. Pour in the fried fish, pour in an appropriate amount of cooking wine, a spoonful of dark soy sauce, a spoonful of oil and a teaspoon of sugar, then pour in an appropriate amount of water to level the fish body;

6. Bring to a boil on high heat, add salt to season; cook on medium heat for about 10 minutes, do not use a spatula to turn the fish during the whole process, otherwise it will break easily. When the soup is low, you can use a spatula to transfer the soup to the fish to cook;