Braised Bonito

by Shui Qingqing

4.9 (1)

Favorite

17

Difficulty

Easy

Time

15m

Serving

2

The scientific name of bonito is black snakehead. It is a freshwater fish without intermuscular spines. Dried bonito is a holy product for soup, and is often used for soup and porridge. Today, we will not make soup or porridge. We will have a bowl of braised bonito. If you want to know what bonito looks like, please see the recipe picture.

Ingredients

Braised Bonito

1. Look at the fresh black fish

2. A little ginger and hot pepper

3. Fish guts and fish intestines

4. Chop the fish, shred the pepper and ginger

5. Put oil in the pan, fry the fish first after the oil is hot

6. Sprinkle salt evenly

7. Fry for a while and turn over, fry on both sides slightly yellow

8. Drizzle with soy sauce to color

9. Move to the side of the pot, put in the pepper and ginger, put some salt on the pepper to taste

10. Stir fry again

11. Boil in water for two minutes

12. Sprinkle with MSG

13. Boil and serve

14. Braised bonito served in brown sauce

Tips:
The fish will not have a fishy smell if it is fried first.

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