Braised Ang Prickly Fish with Bamboo Shoots and Bacon
1.
Dice all the ingredients, blanch the bamboo shoots, remove the gills and internal organs of the fish. I really regret letting the auntie at the vegetable market take care of it, so I opened one side directly, and patients with obsessive-compulsive disorder must take a toothpick to fill it up.
2.
Stir fragrant ginger and green onions in the pot first, I use rapeseed oil, put ginger first and then green onions, because ginger is slower
3.
Take out the ginger and green onions, put the fish in and fry
4.
When the fish is turned over, pour the bacon and fry it, and then throw in three cloves of garlic. At this time, the bacon and fish are already fresh.
5.
Alright, pour in other ingredients. Don’t want to get the fish out, just fry a few times carefully in the cracks of the pot hahaha
6.
Add half a spoon of Pixian bean paste and stir fry a few times
7.
Add water, add a spoonful of sugar, cover and cook for five or six minutes
8.
You can cook the noodles at this time
9.
In the end, I took out the fish and put the water starch in the bowl. The thickness of the soup can be controlled by myself, but if the noodles are used, don’t make it too thick.
10.
Alright, pour all the ingredients on the fish, sprinkle with coriander, and start eating!
Tips:
1. There is no salt and soy sauce in this dish from beginning to end, because the saltiness of bacon capers and bean paste is enough, so you should consider this when preparing the ingredients.
2. It is very easy to break when frying fish. You can use a spoon to pour the oil on the fish one by one without turning over.
3. If you really like spicy food, you can add millet spicy, but if you add too much, it may cover the umami taste. Put a few less. I wish everyone a good appetite.
