Home-style Braised Fish

Name: Home-style Braised Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 30g Wild Sansho; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 1 Green onions; 1 piece Bubble ginger; 1 teaspoon Chicken noodles; 1 tbsp Cooking Wine; 35g Sweet potato starch; 5 cloves garlic; 15g Peppercorns; 1 tbsp Doubanjiang; 1 teaspoon pepper; 1 tbsp Vinegar; a little Fennel; 1 piece star anise

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Xiaoyun is a cat and really loves to eat fish. I can see fish at least 3 days a week at home, steamed, grilled, braised, boiled, all come to my bowl~ ~ Today, this dish seems to be a pot of red and not too spicy, and it is not difficult to prepare, but it is delicious. The fish cubes are as tender as tofu, and they will be crushed by lightly using chopsticks. Taste it, the fish is smooth, the soup is rich, and the taste is more layered. To describe it by Hong Qigong’s taste of the cooking skills of Huang Rong, "Every time you chew, you will have a different taste, or creamy and tender, or sweet and crisp. It's refreshing, full of flavors, and varied. It's as straight as the martial arts master's moves. It's unpredictable. A master can accidentally make a taste that is better than a restaurant... hee hee...
This wild pepper is still soaked by my mother. Every year, I will soak some of it and last a year. It is really comfortable to add a bit of sour and spicy to enhance the flavor when making fish or stir-fry. If you don’t have wild pepper at home, you can buy it in the supermarket. Yes, but the ones you buy outside are not as hygienic as your own soaking. Some additives are always added. If you have the conditions, it is better to make your own kimchi.
Both marine fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish meat also contains a lot of vitamin A, vitamin D, vitamin B1, and niacin. Eating fish often has the effects of nourishing the liver and blood, nourishing the skin and nourishing the hair. These are all nutrients the human body needs.

Home-style Braised Fish

1. Wash and drain the grass carp after finishing

2. Cut the cleaned fish

3. Pickled wild wild pepper and cut into sections, pickled ginger slices

4. Cut scallions and coriander, thick slices garlic

5. Then add salt, cooking wine, pepper powder and then add sweet potato starch to marinate. Add a little more starch. This amount is: more starch than the starchy meat, and less starch than the crispy meat.

6. The marinated fish is over-oiled, and the fish is slightly fried in a frying pan over a high fire, and then all the fish can be picked up. This process is just to make the starch and the fish fully bond, so as not to boil them apart, not to make the fish cooked

7. Heat a frying pan, add vegetable oil, pour the pickled ginger and pickled sansho pepper, sprinkle a large handful of dried prickly ash, 1 tablespoon of bean paste and stir fry to get the red oil

8. Add 1 tablespoon of soy sauce

9. Add star anise and fennel, stir fry for a fragrant flavor

10. Add the right amount of water and half a spoon of sugar to the pot

11. After boiling, put the fried fish pieces in, add 1 tablespoon of cooking wine and half a tablespoon of chicken powder, shake the pot slightly in the middle, and let the soup cover the upper part of the fish

12. Put the green onions and simmer for 5 minutes. Turn off the heat. Put a large spoonful of vinegar. The vinegar is mainly used to get rid of greasy. It is best to pour it directly into the bowl, because the fish is very tender. Once you use a shovel, the fish will break

Tips:
1. Do not fry the fish for too long. Fry it until the skin is slightly yellow, so as not to affect the taste. This process is only to make the starch and the fish fully bond, so as not to boil it, not to make the fish cooked;
2. Pickled ginger, pickled pepper, and bean paste are all salty, so add salt as needed;
3. The other thing about grilled fish is that after the fish starts to cook, don’t turn her over, try not to move it. If the soup is not enough, if the upper part of the fish is not tasty enough, you can shake the pot or use a spoon to take a little soup. a bit.