Braised Barracuda

Name: Braised Barracuda
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces pike; 1 tbsp Vegetable oil; 1 tbsp Cooking Wine; Some salt; Some shallot; Some ginger; a little White vinegar

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When the spring is the first freshest, eat Kai Lingsuo. After the startling sting, the weather gets warmer, and the barracuda that has been dormant for a winter begins to become active. It is the first sea fish caught after the beginning of the spring, so it has the reputation of being the first freshest in the spring; People on the beach eat fresh fish, usually stewed, the stewed fish soup is milky white, the barracuda itself has oil, and there will be a layer of oil on the fish soup.

Ingredients

2 pieces Pike
1 tbsp Vegetable Oil
1 tbsp Cooking Wine
Some Salt
Some Shallot
Some Ginger
a little White Vinegar

Braised Barracuda

1. Fresh sea pike, alive when you buy it

2. Barracuda first scrape off the scales

3. Plan the belly of the barracuda and remove the intestines, and clean it. Be sure to clean up the internal organs and blood in the belly of the fish; cut into large pieces

4. Put a little oil in the pan, add green onion and ginger and stir fry to create a fragrance

5. Put an appropriate amount of water and put in the diced barracuda

6. Put in the right amount of cooking wine and a little white vinegar, add enough water at a time

7. Cover the pot and bring it to a boil, turn to low heat and simmer for about 15 minutes

8. When the fish is stewed, open the lid to see, the fish soup starts to turn milky white, and oily flowers appear on the surface; you can skim the oily flowers if you mind

9. Finally, add some salt to taste, and start eating and drinking.

Tips:
The ingredients are very simple, the stewed fish is very fresh, and the sea pike in spring is basically free of fishy smell. Eat fish and drink fish soup in its original flavor.