Braised Fish with Garlic Knife

Name: Braised Fish with Garlic Knife
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece fish; 2 pieces shallot; 1 piece ginger; 8 cloves garlic; 4 chili; Some Cooking Wine; 3 pcs star anise; 1 tablespoon Soy sauce; 3 tablespoons starch; Some pepper; Some oil; Some salt; Some Sugar; Some Vinegar

by Three eclipses

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I made a braised fish meal today and it was very successful. Whenever I have time, I always like to cook difficult dishes, treat my mouth and stomach, and especially enjoy the process of cooking in the kitchen. Life is really happy now, there are only things you can't think of, and nothing you can't eat. However, I also always believe that in life, there are only blessings you can't enjoy, and no suffering you can't stand. So, I live happily.
A delicious "Garlic-flavored Stewed Fish with Knife" is dedicated to everyone!

Braised Fish with Garlic Knife

1. Wash the green onions, ginger, garlic, pepper, and star anise, and cut them for later use; take a bowl of water and add 3 tablespoons of starch and stir evenly for later use.

2. Remove the scales and intestines of the fish and slaughter them cleanly, and cut a knife on both sides of the fish-this will make it easier to taste.

3. Then start to marinate to remove fishy, and evenly spread the fish body with cooking wine, which will help remove fishy and keep the meat fresh and tender. You can marinate for 15-20 minutes.

4. Put the edible oil in the pan, and after the oil is boiled with blue smoke, add the ingredients and stir fragrant. The fire should not be too high, mainly for the fragrant aroma.

5. Stir it quickly for a few times and serve. The remaining oil is used to fry the fish. The oil is 50% hot and fry until golden on both sides.

6. Then add water and the previous ingredients to cook, put a little salt in the soup, simmer for 15 minutes on medium and low heat, and keep pouring the juice on the fish to ensure even heat!

7. Finally, turn the heat to a low heat, put the fish on the plate first, and sprinkle with chopped green onions.

8. Add a little sugar and vinegar to the juice in the pot, put a bowl of starch water in the pot, bring to a boil on high heat, and stir it evenly. When it becomes a little viscous, start the pot and pour it on the fish.