Braised Saury

Name: Braised Saury
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Saury; 1 piece ginger; 2 pcs Dried red chili; A shallot; 2 pcs star anise; 15 capsules Peppercorns; 10ml Seafood soy sauce; 10ml Soy sauce; 10ml Cooking Wine; 4 cloves garlic; 5g salt; 30ml Salad oil

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

3

Once again experience the power of the Jiesai automatic pot.
Saury is the most frequently seen fish on my family table, and my family likes to eat it.
The nutritional value of saury is rich, but there is always a puzzle to make saury: I usually fry the narrow saury. If I choose the thick saury, I can’t use the frying method, because the saury is mostly frozen food, which is wide and thick. Saury can't be fried thoroughly. It is not easy to eat on the surface. If it is cooked and stewed, it is very fragile. Every time I cook a saury, there are not a few pieces left intact, and it will be broken. This time I used the Jiesai automatic pot to braise in brown sauce, which completely avoided this problem. I chose the thick saury. The one-touch braised saury is complete and the taste is delicious and superb. The Jesse automatic pot really makes people have to admire it.

Braised Saury

1. For frozen saury to warm up, choose saury with thick flesh and wide body.

2. Slice garlic and ginger, cut green onion into sections with white onion, and prepare chili, star anise, and peppercorns.

3. Seafood soy sauce and dark soy sauce, chopped green onion leaves.

4. The cooking wine is ready.

5. Remove the head and intestines of the saury, wash it, cut into about 10cm-long sections, add seafood soy sauce, cooking wine and salt, mix well and marinate for half an hour.

6. Put the salad oil in the Jiesai automatic pot first, then put the green onions, ginger, star anise, peppercorns, and chilies. Spread out evenly.

7. Add the marinated saury. (Pour the remaining soy sauce in the basin)

8. Pour into the soy sauce.

9. Add 2 cups of water in the measuring cup of the Jiesel automatic pot.

10. Shake and mix well.

11. Put the lid on the pot and start the button for collecting the sauce and braised fish. Don't worry, you can play or do other housework.

12. Time is up, boiling, the color is great, not broken at all, and there is a little soup.

13. Put the saury out on a plate and put the prepared green onion leaves in the remaining soup.

14. Turn on the automatic pot switch and turn the fire button counterclockwise to increase the fire power, so that the onion and the remaining soup will be heated and fuse.

15. Just pour the soup on the saury pieces.

Tips:
Soy sauce can effectively remove the fishy smell of saury, so it is important to pickle it with soy sauce in advance.
I used the amount of two cups of water, not including the amount of seasoning juice, so there will be a little soup left in the end for the sauce. If you don't want to pour juice after one key, pay attention when adding water. Use 2 cups of liquid including soy sauce, which is 400ml.