Braised Fish Miscellaneous

Braised Fish Miscellaneous

1. Fish offal from the purchase, clean up the dirt and intestinal oil

2. After the water is boiled, add a few drops of cooking wine to blanch the fish offal. This is very important to remove the fishy

3. When blanched until the blood is basically cut off, use a scoop to fish it up, be sure to be gentle to prevent it from breaking

4. Stir fragrant ginger and garlic in a hot pot with cold oil, add some peppercorns to fragrant, and remove the important seasoning for fishy

5. Keep the heat on low. After the ginger, garlic, pepper and pepper are fragrant, add a tablespoon of Pixian red bean paste and stir fry until fragrant.

6. Sauteed

7. If you don’t stir-fry the fish offal later, it will break up

8. Add proper amount of boiling water, if the fish is scattered naturally, turn to high heat to boil

9. Add more sugar

10. Light soy sauce + dark soy sauce + pepper, basically do not need salt, bean paste has a salty taste

11. The whole process is simmered on high fire, and all the boiled foam should be skimmed

12. Add carrot slices when there is almost half of the soup

13. Do not stir fry the ingredients evenly, just gently push

14. Add the Chinese cabbage when about a quarter of the soup is left, and it will be on fire throughout the whole process.

15. Finally, sprinkle the green onion and coriander to start the pot, and the remaining soup can be reserved for the bibimbap or it can be basically dried

Tips:

Several steps to remove fishy are very important, and red bean paste is the key! !