Braised Luo Guo Fish
1.
Shred the shallots, ginger, chili, bell pepper, cut the green garlic into small sections with an oblique knife, smash the garlic, separate the green onion, and set aside;
2.
Shave the belly of the fish so that there should be no black film inside. The black film is the source of the fishy. Remove the gills. The fish is relatively large, so cut into pieces. Then use about 1/2 tsp of salt to marinate the inside and outside of the fish pieces. ；
3.
Put an appropriate amount of oil in the pan to moisten the bottom of the pan, add the fish pieces to fry on both sides, cover for a while;
4.
Push the fish pieces aside, add about 2 tablespoons of vegetable oil, add garlic, white onion, and ginger, and sauté;
5.
Add 2 tablespoons of white wine, and then add water to almost fill the fish;
6.
Change to medium and low heat and cover for about 15 minutes;
7.
Open the lid, pour 2 tablespoons of light soy sauce, 1/4 teaspoon of refined salt, 1/2 teaspoon of sugar, and 1 teaspoon of pepper. Use a spoon to repeatedly pour the juice on the fish pieces for a while. Collect the juice on high heat until 1 is left /2 amount;
8.
Put the pieces of fish up and arrange them in a dish;
9.
Turn off the heat under the pot, pour the green onion, red pepper, and shredded bell pepper into the sauce, turn it a few times, and spread the sauce on top of the fish.
Tips:
1. The fish belly must be shaved off, especially the black film, where it is the fishiest;
2. You can add more ginger, the simmered ginger will be delicious after absorbing the juice;
3. The remaining fish sauce can be used to cook tofu.
