Name: Braised Barracuda with Homemade Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 bars pike; 2 cloves star anise; 2 cloves garlic; 30g Peanut oil; 1/2 green pepper; 1/2 Red pepper; 3 slices ginger; a little shallot; 12g Doubanjiang; 4g Sugar; 1g Chicken Bouillon Powder; 2g pepper; Some salt

Braised Barracuda with Homemade Sauce

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the early morning, my friend sent me a pot of pike fish that I went to sea to fish. I packed it up and put it in the freezer. When I wanted to eat it, I took out a bag and simmered and ate it. I left a few of them in the evening. Just simmered in a pot, it was really delicious and served again. Barracuda, a ray-fin fish of the genus Chrysocephalidae, is an offshore fish that I produce in the South China Sea, the East China Sea, the Yellow Sea and the Bohai Sea. Its thick flesh, no small thorns, and delicious taste, so it is loved by everyone. It is rich in unsaturated fatty acids, which is beneficial to blood circulation. It is a good food for cardiovascular patients. Barracuda has delicate meat and functions such as warming and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming and nourishing qi and health food. Fish meat is low in fat content, low in heat supply, beneficial to qi and blood, softening the muscles and bones and other functions.

Braised Barracuda with Homemade Sauce

1. Prepare the ingredients first.

2. The barracuda first uses a knife to clean the scales.

3. After removing the internal organs, rinse it with tap water repeatedly.

4. Cut the green and red pepper into strips with a knife, shred green onion and ginger, and slice garlic.

5. After the pot is heated, pour peanut oil and heat to 60% hot, slowly fry the fragrant pepper and star anise over low heat, and then add the bean paste.

6. After the bean paste is slowly sautéed over a low heat, saute the onion, ginger, and garlic.

7. At this time, put in the washed barracuda and fry it on a low fire.

8. Pour an appropriate amount of water into the pot.

9. Add sugar and salt to taste.

10. Then add cooking wine.

11. Cover the pot and bring to a boil. Turn to low heat and simmer until the soup thickens.

12. Add sliced green and red peppers.

13. Add chicken essence to taste.

14. The fire continued to collect juice.

15. When the soup in the pot has dried up and the green and red peppers are discolored and broken, turn off the heat.

Tips:
When frying the bean paste, be sure to stir-fry the bean paste slowly over a low heat before simmering the fish. Never fry the bean paste over a high fire. The fish will not taste good if the paste is fried.