Braised Kaji Fish

Name: Braised Kaji Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Gagi; 100g Pork belly; 1/2 onion

by Corduroy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

It is said to be braised in soy sauce, but it is not in the strict sense. Because the big fish pot is small, fried fish and fried fish are not easy to operate, so I just fry the fish slightly before stewing. In addition, in order to make the fish more delicious and moist, I used a few slices of pork. Don't underestimate these slices of meat, especially for frozen fish. Add a few slices of meat and stir-fry first, making full use of the oil's moist and fragrance, and the fish flavor will be even better.

Ingredients

1 piece Gagi
100g Pork Belly
1/2 Onion

Braised Kaji Fish

1. Remove the scales, gills and viscera of the fish, wash and dry, slice the onion, ginger and garlic, slice the pork belly, and cut the upper grid knife on both sides of the fish.

2. Put a small amount of peanut oil in the pot, add the pork belly and stir fry to get the fragrance, add onion, ginger garlic and dried red pepper to get the fragrance, add the fish body and fry for a while, cook with the cooking wine

3. Cook in the braised soy sauce, add some hot water to a boil, turn to medium heat and simmer slowly. When the soup is halfway, season with salt and sugar, continue to simmer for 10 minutes to taste, collect the juice on high heat, add some monosodium glutamate and sesame oil before starting the pot (can be omitted ) Just sprinkle with chopped green onions