Braised Chinese Fish

Name: Braised Chinese Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mandarin fish; 50g Pixian Doubanjiang; 20ml Cooking Wine; 20g Ginger garlic; 5g salt; 5ml Pepper oil; 20g Chives

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Many of the delicacies in Tip of the Tongue 2 are greedy, and my mouth water drips. Many of them are the first time I heard and saw them. All these make me want to try. Fortunately, the Internet is so developed now, although Far away from thousands of mountains and rivers, but it also allows you to taste various delicacies without leaving home. No, this time I specially scoured Huazi fish for early adopters. By the way, I have popularized knowledge. Huazi fish lives in Dalinor Lake, which is a closed inland saltwater lake. Since the supply volume is less than the evaporation volume, the lake water has alkalinity. Sex is getting bigger and bigger, and now the PH value has reached 9.7, so many fish in the lake have disappeared, leaving only two kinds of fish, one of which is Huazi fish, which can only be regarded as a miracle of life. Huazi fish is not only a good food for the original ecology of the secret land, but also a part of the harmonious symbiosis of the local ecology.

Ingredients

Braised Chinese Fish

1. 1. Wash the Huazi fish, add salt, ginger and cooking wine and marinate for half an hour, turn the surface during the period.
2. Stir-fry fragrant ginger garlic and Pixian bean paste in hot oil
3. Add appropriate amount of water
4. Add the marinated Chinese koi fish to a high heat and turn to a low heat
5. Add pepper oil when the stewed soup is almost dry
6. Add leeks from the pot

Tips:
1. Huazi fish has been processed in advance, so just simply clean it before making it
2. The fish is salted when marinating, and the bean paste also contains salt, so there is no need to add salt in the whole process
3. Leek can be replaced with chopped green onion