Hometown Iron Pot Boiled Fish

Name: Hometown Iron Pot Boiled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g carp; 50g Pork belly; 25g shallot; 2 pcs star anise; 10g Dried chili; 40g Corn flour; 8g Oyster sauce; 8g Soy sauce; 10g Cooking Wine; 300g Fresh soup; 3g parsley; 25g ginger; 25g garlic; 3g Red pepper; Some salt; 8g Balsamic vinegar

by English-English recipes

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I am a cooking enthusiast with 20 years of amateur cooking experience. I have participated in the short-term training of Shaanxi Culinary Institute. I was fortunate to have the personal guidance of Mr. Zheng Xinmin, a Chinese master and Shaanxi cuisine master. Under the professional guidance of the teacher, with a "sweet and sour meatball", he won the gold medal of hot dishes in the Shaanxi Amateur Cooking Competition.
In the fall of 2013, I stayed in "Gourmet World" and forged an indissoluble bond with this place. I met many like-minded friends and also gained precious friendship. In the fall of 2014, due to work reasons, I will leave "Meitian" with reluctance and helplessness in his heart.
I love cooking. As the years go by, I feel that it is like a jar of vintage wine, which will last for a while and make myself intoxicated.
Now, I have returned to "Gourmet World" again, a lively and cozy place like a family. In the days to come, I look forward to sharing more professional and exciting food with you.

Note: All recipes published by Yingying are written by professional chefs. "

Hometown Iron Pot Boiled Fish

1. Prepare pork belly, red pepper cubes, coriander stalks

2. Carp is slaughtered and cured, and fishy lines are drawn out gently on the head and tail. Foil a knife on both sides of the fish body.

3. Prepare green onion, sliced ginger, garlic cloves, dried chili, star anise

4. Sauce: oyster sauce, flavored soy sauce, salt, cooking wine, dark soy sauce

5. Use kitchen paper to dry the fish body

6. Fish with cornstarch

7. Put oil in the pot, heat it to 60% heat, add carp, deep fry on both sides of low fire until golden color

8. Take out the oil control

9. In another pot, add oil, when it is 50% hot, add green onion, ginger, garlic, dried chili, and star anise until fragrant.

10. Turn to medium heat and fry until the pork belly is rolled, pour in the sauce

11. Put fresh soup

12. Bring the carp to a boil on a high fire, then change to a medium-to-small fire simmer (approximately 13 minutes). During this period, gently shake the bottom of the pot and use a spoon to scoop up the soup and pour it on the fish to promote the maturation of the fish.

13. Serve on a plate, sprinkle with red pepper cloves and coriander stalks

Tips:
1. Adding pork belly can moisturize the fish and increase the fragrance.
2. Increase the amount of onion, ginger and garlic to cover up the fishy taste.
3. Boil with fresh soup to increase the complex aroma of fish.
4. Both bone broth and chicken broth will work for fresh soup