Name: Braised Sea Cucumber Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Sea Cucumber Fish; 100g Pork filling; Some Vegetable oil; Some shallot; Some ginger; Some garlic; 2 tablespoons Soy sauce; A tablespoon Cooking Wine; a little Coriander; 1/2 Pickled red pepper

Braised Sea Cucumber Fish

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Sea Cucumber Fish is produced in Iceland and the cold waters of the Arctic and the North Atlantic Ocean. It lives at a depth of 150-200 meters under the sea. It is a rare deep-sea cold water fish with white color, delicious meat and smooth taste. , The taste is extremely luscious; frozen sea cucumber fish has almost no fishy smell, the thickest fish skin, accounting for one-third of the weight of the fish, is a rare glue source protein, fish meat contains the highest oil, natural unsaturated fatty acids, fish The bone contains the highest calcium, and the sea cucumber fish has only one cartilage, which is the best choice for women and children to supplement calcium;"

Braised Sea Cucumber Fish

1. Sea cucumber grouper is like this, it's ugly, bigger, one weighs more than 3 catties;

2. The fish belly has been cleaned up;

3. Boil the water in the pot. When it is 80% hot, carry the fish tail and put it in the pot for blanching.

4. The fish after blanching looks like this;

5. There is a layer of sand on the fish, and the sand on the surface is rubbed off with the help of steel wire balls;

6. Rub clean fish;

7. After rinsing again, cut into sections;

8. Prepare meat filling, shred green onion, slice ginger and garlic;

9. Put the oil in the wok, add the meat and stir fry when the oil is hot, then add garlic and a part of green onion and ginger and stir fry;

10. After the meat filling changes color, add soy sauce and cooking wine;

11. Bring the soy sauce to a boil, the smell of meat will waft out;

12. Put in water, add the remaining green onion and ginger;

13. Put the diced sea cucumber grouper;

14. The fire boiled

15. Cover the pot and simmer for 15 minutes on medium-low heat;

16. Finally, season with appropriate amount of salt;

17. When it is served, the fish has a thick skin, which is indeed a bit like sea cucumber.

Tips:
The skin of the sea cucumber must be rubbed off, otherwise it will feel like teeth, so it should not be stewed for a long time. The skin will be stewed and the taste is very good.