Braised Gong Fish 🐠
by Jun Yang JY
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Two fresh copper gongs, about 500 grams.
2. Remove the scales, the gills, open the belly, wash, and wipe off the moisture with kitchen paper.
3. Dip a little dry flour on the surface and shake.
4. Scallion, ginger, garlic, pepper and star anise sharp chili for later use.
5. Take a small bowl, add a spoonful of sugar, two spoons of salt, soy sauce, light soy sauce, cooking wine, and half a bowl of water to make a sauce.
6. Put the peppercorns and cooking oil in the pot, and fry them on a low heat to create a fragrance.
7. Add two copper gongs and fry them over medium heat.
8. Fry until golden brown on both sides.
9. Sheng out and spare.
10. Put star anise in the base oil, sauté the onion, ginger, and garlic. If you like spicy food, you can put the sharp chili together. I put it later, and the spiciness should be lower.
11. Add the fried fish.
12. Cook in balsamic vinegar.
13. Then pour the sauce.
14. Squeeze in a little sweet noodle sauce, add an appropriate amount of water to submerge the ingredients.
15. After the high heat is boiled, turn to medium heat and simmer slowly. Turn off the heat when the soup thickens, about 20 minutes.
16. The color is bright red, delicious and invincible.
17. Finished picture.
