Braised Boss Fish

Name: Braised Boss Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece of 500g Boss fish; Some shallot; Some ginger; 3 cloves garlic; 3 pcs Dried chili; 1/2 teaspoon salt; 1 tbsp Soy sauce; 3 pcs star anise; 2 tbsp Cooking Wine; a little Sugar

by Female anchor who loves cooking

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The boss fish is tender and nutritious. When making laobanyu, many people like to make laobanyu and tofu together. This dish is simple and nutritious, rich in protein, and is a good dish. In fact, the boss fish can also be roasted, fried, steamed, and braised. These are all good choices. If you have time, you can change the taste and make a delicious braised boss fish. "

Braised Boss Fish

1. Boss fish is cleaned with internal organs;

2. Cut into pieces

3. Cut the green onion, ginger, garlic, and dried chili well;

4. Add oil to the pot and heat up, add the boss fish cubes and stir-fry until the color changes, add cooking wine, green onion, ginger, garlic and chili in turn and stir fry;

5. After frying the aroma;

6. Add all other seasonings and 3 times the water to a boil;

7. Simmer on low heat for about 40 minutes;

8. It can be out of the pot and plated.

Tips:
1. When choosing a boss fish, don’t shrink back because of its huge size. Just let the seller install one. Just find the yellow part and rub it gently with your fingers. The authentic boss is the one that won’t fall off the yellow. Fish, if you wipe it with your hand, there is a yellow thing on your finger, it is definitely a fake. Look at the belly again, the belly is pale, and the meat is not elastic when pressed, it means it is not fresh, and the clear texture on it means the freshness is good.
2. Thousands of stewed tofu and tens of thousands of stewed fish, especially boss fish, must ensure the stewing time until the fish bones are crispy.