Name: Home-style Braised Opium Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1800g Opium fish; 30g shallot; 30g ginger; 30g garlic; 10g pepper; 10g Aniseed; Some Soy sauce; Some Cooking Wine; Some lard; Some salt; 30g Sugar; 50g parsley

Home-style Braised Opium Fish

by Big old cat's space

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Working method: 1. Remove the scales and internal organs of the opium fish, and then wash it for later use;
2. Put the cleaned opium fish on the chopping board, cut a few knives on the fish, as deep as the fish bone (be careful not to cut it) [This will make the opium fish mature quickly and taste delicious]; 3. Put salad oil and lard oil in the pot (if you don’t have lard oil, you can also add fat to remove the fishy smell of opium); then add pepper, aniseed, green onions, ginger, Garlic, add cooking wine, and soy sauce to cook the pot; 4. Put an appropriate amount of water into the pot and put in the cleaned opium fish. (If the fish is not too fresh, blanch the fish in boiling water in advance; then do this step again);"

Home-style Braised Opium Fish

1. Remove the scales and internal organs of the opium fish, then wash it for later use

2. Put the cleaned opium fish on the chopping board and cut a few knives on the fish until the fish bone is deep (be careful not to cut it off) [This will make the opium fish mature quickly and taste deliciously]

3. Put salad oil and lard oil in the pot (if you don’t have lard oil, you can also add fat to remove the fishy smell of opium); then add pepper, aniseed, green onions, ginger, Garlic, cooking wine, soy sauce cooking pot

4. Then add an appropriate amount of water to the pot, and add the cleaned opium fish. (If the fish is not too fresh, then blanch the fish in boiling water in advance; then do this step again)

5. The water you put in is better than the opium fish

6. Then add salt, a little sugar and other seasonings. When the soup is boiling, simmer slowly until the soup is thick and the opium fish is mature. Put it in a plate and sprinkle with coriander, ready to eat.

Tips:
You must put some lard, there is really no way to put some fat; the taste should not be too light, otherwise there will be too strong fishy smell