1. Monkang fish are basically more than three catties, in fact, there is not much meat. When you buy it, you should check if there is anything in the mouth of the fish. Some unscrupulous merchants will stuff some rotten fish and shrimps in order to gain weight. After you buy it, you need to simply rush it.
2. The monkfish has a sharp mouth. Use scissors to cut off the mouth, and then use the scissors to remove the teeth from the mouth. A small piece is very sharp. Pay attention to stick your hands.
3. Cut the fish into pieces, add salt, white pepper, ginger, and yellow wine to marinate for 20 minutes.
4. Pour the marinated fish pieces into warm water and blanch them. When blanching, add garlic sprouts, ginger, and star anise. After blanching, rinse them off with cold water immediately.
5. Prepare the seasoning and ingredients when blanching the fish.
6. Heat the pan with cold oil, add ginger, green onion, and small red pepper until fragrant
7. Pour in the fish, stir fry a few times, then pour in the soy sauce, dark soy sauce, sugar and other seasonings, stir fry a few times, and then pour in a bowl of water.
8. Bring to a boil, then simmer for 15 minutes on low heat, and finally add chives to start the pot.
Tips:1. Don't put too much water at the end, the monkfish will produce water by itself during the stewing process;
2. It is best to blanch monkfish, otherwise it will foam a lot when it is simmered.
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