Chaoyin Trendy: Fragrant Braised Fish

Name: Chaoyin Trendy: Fragrant Braised Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mudfish; 3, 4 shallot; 1 piece garlic; Some ginger; Some Cooking Wine; Some salt; Some Soy sauce

by Chaoyin Hipster

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The mud fierce fish is very inconspicuous, and has always been considered difficult to be elegant. But it is one of the famous fish, with connotation, and the characteristics of several kinds of fish. It has the freshness of cured fish, the fragrance of sand cone, and the sweetness of golden ancient fish. It is fragrant and pliable, without scales and thorns, and has a unique flavor of boiling soup, simmering, and steaming tempeh; it is an algae nutrient "extractor", and eating more mud is equivalent to indirect intake of algae nutrients.

Have you ever eaten the fish with delicious meat, unique flavor, rich nutrition and high economic value? Today, the editor is going to share this delicacy with everyone: Fragrant Braised Fish"

Ingredients

300g Mudfish
3, 4 Shallot
1 piece Garlic
Some Ginger
Some Cooking Wine
Some Salt
Some Soy Sauce

Chaoyin Trendy: Fragrant Braised Fish

1. ❥Sprinkle an appropriate amount of salt on the muddy fish and place it evenly for marinating. Then chop the garlic, shred the ginger, and cut the onion into sections, and put it on the plate for later use.

Chaoyin Trendy: Fragrant Braised Fish recipe

2. ❥Add a proper amount of oil to the pot, mash the fish and fry it until golden, then add ginger, minced garlic, water, cooking wine, dark soy sauce, and finally sprinkle with green onions and cook.

3. ❥Humhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh he shall he prepared his fragrant simmered fish with his unusual taste. Hurry up his chopsticks.

Tips:
❥ Please choose fresh ingredients, fresh, fresh, and fresh. ❥ Don’t be greedy for big mud, but the medium size is the best. ❥ Although the liver of mud fish is small, it has a smooth texture and tastes better than foie gras. It is recommended to keep it Its liver ❥ no matter how big or small it is, the belly should be discarded during processing, because the "black coat" that wraps the internal organs is smelly and will spoil the taste of the whole fish. ❥ For more food tutorials, search for "chaoyin tide people" in WX , And short videos of food teaching are waiting to feed you~"