Braised Fish Belly
1.
Wash the fish belly and soak it in clean water for 1 hour to remove the fishy and bloody water.
Braised fish belly should choose fish with a large body and less thorns in the abdomen, such as salmon, tuna, etc., or large freshwater fish.
2.
Cut the fish belly into large pieces.
3.
Boil in a pot under cold water for 5 minutes.
4.
Rinse with warm water, drain the water and set aside
5.
Cut the green onion into sections, slice the ginger, and pat the garlic.
6.
Add the right amount of vegetable oil to the pot
7.
Add star anise and pepper to fragrant
8.
Add green onion, ginger, garlic and stir fry until fragrant
9.
Cook the light soy sauce, heat it to a boil, and explode the aroma.
10.
Add the fish cubes and turn for 2 minutes.
11.
Add appropriate amount of water, no fish fillets
12.
Add a little soy sauce
13.
Add white wine to get rid of fishy
14.
White sugar for fresh
15.
Finally add salt to taste, bring to a boil on high heat, turn to low heat and simmer for 45 minutes.
16.
Put it out of the pot and sprinkle with a little parsley.
Tips:
1. The belly of the fish must be soaked in water, otherwise it will be fishy;
2. The blanching water must be blanched thoroughly;
3. The stewing time must be sufficient for the fish to be soft and delicious.
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