Braised White Fish

Name: Braised White Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g (after removing the internal organs) whitefish; 1 piece ginger; 2 pieces Green onions; 1 head garlic; 1 piece spices; 6 tablespoons Soy sauce; 1 tbsp Sugar; 2 tbsp Vinegar; 1 tbsp Cooking Wine; 1 tbsp Cooking oil

by Xiaozifaner

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Dad is a fishing enthusiast, and I have always liked to eat fish since I was young. When there was no pollution, the sky above my head was still blue, the river in the suburbs was also very clear, and the river surface under the sun was shimmering. These white bars Fish is the most common species of wild river fish, with a gleaming silver body like a sword. The fish stewed in stone gall tastes sweet and salty and the bones are crispy and thorny, without the trouble of spitting thorns. At that moment, I happily ate the fish like a cat.

Braised White Fish

1. Fresh white fish spit out the mud and sand in the water, remove the internal organs, fish gills, rinse, and soak in light salt water for later use

2. Cut green onion, slice ginger and garlic, and a little spice (basil, star anise, dried chili, pepper)

3. Stir lightly soy sauce, vinegar, cooking wine and sugar evenly

4. Add cooking oil to make a sauce

5. Take the extra amount of cooking oil and brush it on the bottom and inner wall of the stone gall

6. Spread the green onion, ginger and garlic

7. Put on the fish

8. Put on the spices

9. Pour in the sauce just made

10. Choose Midea AH original eco-boiler "quick heat" function, select 10 minutes, set 2 times after the program terminates, a total of 30 minutes

Tips:
1. If there is no river fish, you can choose crucian carp or other fish with a size of less than 3 inches, which is convenient for bone rotten and tasty
2. This recipe supplements calcium and strengthens the spleen and stomach. Children and the elderly should simmer for a while.
3. Don't rush to take out the freshly simmered fish, it will rot easily. After cooling for a while, use chopsticks to carefully pick it up.