Braised Barracuda

Name: Braised Barracuda
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pike; Some Sunflower seed oil; 3g crystal sugar; 2g salt; 1/2 a teaspoon Chicken noodles; Some shallot; a small piece ginger; 4 petals garlic; Some pepper; 3 Aniseed (star anise); 1 Millet pepper; Some Cooking Wine; Some Soy sauce

by Xuewu Meixiangfang

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

"Yichu Fashion II"
Every year in autumn and winter, relatives in the family like to go fishing on the boat, fishing for crabs, octopus, swanfish, and so on. Some will be delivered and they are fished and made, so they are more fresh than what is sold in the vegetable market. .
This is a coastal city, a tourist resort, and a famous summer city. In 2018, it also won the title of "National Forest City". It is famous for "Langtaosha, Beidaihe". Seafood is a major feature.
Located on the coast of the Bohai Sea, seafood feasts are of course indispensable. In terms of health preservation, it is better to eat fish, shrimps and the like than to eat too much meat, but no matter what you eat, it is better to eat in moderation. Allergies are better...
Seafood lovers, come in and see the delicious barracuda

Braised Barracuda

1. The barracuda was bigger and made two braised, because it was freshly caught, and the other one was used for steaming. (Personally like steamed barracuda)

2. Remove the scales and internal organs, and the black membrane of the abdomen. The gills of the fish must be removed. The fish is more fishy. There will still be blood inside after washing with clean water. It is fine to brush back and forth with a clean toothbrush.

3. Prepare the spices for use. Cut the millet pepper into four or five slices diagonally.

4. Heat up the pot and put in an appropriate amount of sunflower oil. After the oil is 70% hot, add the dried pepper, wait for the pepper to dark brown, remove and discard. The purpose of this is to allow the flavor of pepper to invade the oil to reduce the fishy smell.

5. Add the barracuda and fry slowly over medium heat. Don't turn it halfway to avoid breaking the skin. Although the fish is fresh and tender, the meat is relatively loose. You can use a spatula to pour oil on the fish while gently shaking the pot.

6. The fish after being drenched in oil is basically shaped, and then the seasoning in Figure 3 is added together. It is still medium fire. To make this kind of freshly caught fish, I usually put green onion, ginger and garlic aniseed afterwards, in order to highlight the umami taste of the fish.

7. Pour in an appropriate amount of cooking wine, cover the pot and simmer for about one minute to further remove the fishy smell.

8. Uncover the lid and add an appropriate amount of Donggu Yipin Fresh Soy Sauce.

9. Add appropriate amount of water according to the size of the fish, and 2 grams of salt (salty by yourself). Bring to a boil, then turn to medium heat and simmer slowly. The soup will reduce for about ten minutes. At this time, add half a teaspoon of chicken powder for freshness.

10. A very tasty barracuda simmered over medium heat. Turn off the heat when the soup is almost closed.

Tips:
Keep in mind that the black film inside the fish must be cleaned. Barracuda is different from other sea fishes. The meat is easy to loose after cutting and stewing for a long time, so it must be oiled. It is recommended that the whole piece is not fragile when burned.
You can find Du Niang for taboos to eat marine fish.