Braised Fish Miscellaneous

Name: Braised Fish Miscellaneous
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fish offal; 100g Doubanjiang; 100g radish; 100g Chinese cabbage; 20g ginger; 20g garlic; Some oil

by Jiangcheng Chao Dad

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

"Shui Diao Ge Tou Chao Dad Cooking"
When is the bright moon? Ask Qingtian about the wine. Unexpectedly, the temperature dropped last night, and tonight is already autumn. I want to go out with short sleeves, but I am afraid of the streets and lanes. Seeing the clear shadow through the window, it is indeed in the world.
Fish jumping, crabs fat, without sleep. You should not miss the reunion of Xiaoyao people at this time. You have fine wine in hand and I have free time. This is hard to come by in ancient times. Fry the side dishes with a spoon and live happily in the world!

Ingredients

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