Home Braised Barracuda

Name: Home Braised Barracuda
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars pike; Some Soy sauce; Some Cooking oil; 10g shallot; 6g ginger; Count pepper; 2 capsules Aniseed; 2 tablespoons Sugar; 1 tablespoon salt; 2 tablespoons Cooked oil; a little parsley

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are many ways to make barracuda. The most common thing at home is to braise at home. It is good for the whole family to sit around and taste it. Barracuda also has the greatest benefit of preventing cardiovascular and cerebrovascular diseases in the elderly. It is cold now, the elderly are sedentary, and cardiovascular and cerebrovascular diseases are most likely to occur at this time. Often eating barracuda can protect the blood vessels, allow the elderly to survive the winter safely, and also delay the decline of brain power. Don't hesitate anymore and eat more barracuda. In fact, it is not difficult to cook. Simply braise it at home, it tastes delicious and nutritious, and the whole family likes it with less thorns and thick meat. "

Home Braised Barracuda

1. Let’s deal with the barracuda first. The barracuda has scales. Grasp the tail with one hand and scrape from the tail to the head with a knife in the other hand to remove the scales. Then cut open the belly of the fish with scissors to remove the internal organs and black. The membrane, finally remove the gills, rinse with clean water repeatedly.

2. Put the right amount of cooking oil in the pot. After the oil is hot, put the peppercorns and aniseed for fragrant, then the chopped green onion and ginger for fragrant, then put in the right amount of soy sauce and fry until fragrant. Soy sauce has the effect of removing fishy, so there is no need to put it Cooking wine.

3. Add the right amount of water, the amount of water is estimated to be able to submerge the barracuda, and then put the barracuda into the pot after it is boiled, and simmer the barracuda over high heat.

4. When the barracuda is almost cooked, season with sugar and salt, and collect the juice over high heat.

5. Finally, sprinkle with chopped green onion and coriander, and then pour two spoons of cooked oil, and it will be out of the pot. The taste is extremely delicious.

Tips:
1. The barracuda should be handled slowly. The barracuda’s spines are harder. Be careful not to hurt your hands. The internal organs in the fish’s belly should be cleaned. The black film should also be removed together. The fish blood should also be cleaned, otherwise it will be lost. Fishy, not fresh enough.
2. Soy sauce has the effect of removing fishy and improving freshness, but it should be sautéed, and it will not taste good when poured directly into the fish soup. On the contrary, it will have a strong taste of soy sauce and cover the umami taste of the fish.
3. Use high heat to stew fish. Add cooked oil before cooking to make the barracuda more fragrant. The cooked oil is the oil used to sauté the pepper aniseed, which tastes great.