Braised Red Head Fish

Name: Braised Red Head Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Red head fish; Some shallot; Some ginger; Some garlic; Some star anise; Some parsley; Some Peanut oil; Some Cooking Wine; Some Balsamic vinegar; Some Sugar; Some Chicken Bouillon Powder; Some water

by Ginger meal in a bowl

4.9 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

Red-headed fish, with large heads and thin tails, the fish body is red without scales. The meat is white, tender, and garlic clove-shaped. Braised red head fish is not only delicious, but also has high nutritional value. "

Braised Red Head Fish

1. One red head fish is about 400 grams, cut the abdomen to remove the internal organs and fish gills, clean and set aside

2. Peel the scallions, ginger, garlic, and coriander, choose to wash, and cut into green onions, ginger, garlic, chopped coriander, and star anise

3. Add vegetable oil in a hot pot and sauté the shallots, ginger, garlic and star anise until fragrant

4. Cook into the cooking wine, light soy sauce, balsamic vinegar and saute until fragrant, add a little sugar

5. Add appropriate amount of water to the pot and boil

6. After boiling, add the washed fish and add some salt to the medium-low heat and simmer slowly

7. Use a spatula to pour the soup on the fish during the stewing process to make the fish more delicious. When the soup is thick, turn off the heat and add a little chicken essence to taste