Braised Pork Fish

Name: Braised Pork Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500G Cured Fish; Some Sugar; Some corn starch; Some shallot; Some garlic; Some Soy sauce; Some Cooking Wine; Some ginger; Some water

by Golden Mei

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In Guangdong, every time the autumn breeze starts, many people like to make some cured meats, bacon, cured duck, sausages, etc. I like to eat cured meats very much. I always feel that when I come to a plate of cured meats in cold weather, I always feel warm. The stomach meets the mouth. During this time I fell in love with cured fish. A few days ago, I saw the fish seller in the supermarket downstairs making cured fish, so I bought a box of cured fish. Cured fish meat is tender, delicious, has a unique flavor, and actually has high nutritional value. And the favorite of meat is braised in brown sauce, so I cooked braised preserved fish in brown sauce. The taste is also full and satisfying. Today I finally have time to upload it and share it with everyone"

Ingredients

500G Cured Fish
Some Sugar
Some Corn Starch
Some Shallot
Some Garlic
Some Soy Sauce
Some Cooking Wine
Some Ginger
Some Water

Braised Pork Fish

1. The cured fish is soaked in warm water, then brushed clean and cut into pieces

2. Slice the ginger, pat the garlic slightly, and cut the green onion into sections. I usually like to cut out the white onion section.

3. Prepare the gorgon juice for braising in advance: appropriate amount of water, sugar, starch, light soy sauce, cooking wine, you can put some chicken essence if you like, the amount depends on personal taste.

4. Put an appropriate amount of peanut oil on the bottom of the pot and saute the ginger, shallot and garlic. You can see the white onion section I just cut out, which is usually used for sauteing.

5. Slightly saute the ginger, onion and garlic, don't take too long, the garlic will have a bitter taste when it is burnt. Put the cured fish and fry slowly over medium heat

6. Fry it until both sides are slightly golden, then pour in the gorgon sauce, drown the fish, stir fry, cover, and simmer for about ten minutes on medium heat to make the fish more delicious. I didn't add salt, because the cured fish is already very flavorful. Open the lid and stir-fry until the juice is almost collected. Add the remaining green onion and stir-fry until the juice is almost dry. I missed a photo of the stew here.

7. I like to keep a little juice~~~

8. The cured fish is really good with rice, but it's a bit salty, and it tastes full without salt.

Tips:
The amount of seasoning is completely adjusted according to personal taste. If you like sweet, you can put more sugar, but remember that you don't need to put salt. The cured fish itself is very salty. You can put more water and boil it to get the salty taste out.
Remember to put the cooking wine to remove the fishy