Braised Barracuda

Name: Braised Barracuda
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces pike; Some ginger; Some shallot; a little Vegetable oil; A tablespoon Cooking Wine; a little White vinegar; Some salt

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

For the first freshest in spring, eat Kai Lingsuo.
After the startling sting, the weather got warmer,
Barracudas that had been dormant for a winter became active,
It was the first batch of fish caught after the beginning of spring.
Therefore, it has the reputation of being the first freshest in spring;"

Ingredients

2 pieces Pike
Some Ginger
Some Shallot
a little Vegetable Oil
A tablespoon Cooking Wine
a little White Vinegar
Some Salt

Braised Barracuda

1. Fresh barracudas are alive when they are bought;

2. Barracuda first scrapes off the scales;

3. Plan the belly of the barracuda to 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 for 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 to a boil on high heat, 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 spots appear on the surface; if you mind, you can skim the oily spots;