Stewed Fish
1.
Take a look at this big fat head fish, cut into three sections, filling up the largest 34cm vegetable sink in my house
2.
Take the middle section, which is the belly of the fish, and divide it into two pieces, and fry them in a frying pan.
3.
Fry and set the shape and turn it over. Do not move the fish during it to prevent it from breaking the skin. After frying, take it out and set aside
4.
In another pan, sauté the scallions, ginger, and aniseed
5.
Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of white vinegar, a little sugar (for freshness, no sweetness)
6.
Add hot water
7.
Fried fish
8.
Add 1 tablespoon of bean paste and dried red chilies
9.
Prepare vegetables when stewing fish. You can add all kinds of dishes you like. Chinese cabbage is the best, but unfortunately, I don’t have it at home. There are eggplants, dried tofu, and rapeseed ready at home. They are cleaned, the eggplant is torn into pieces, the dried tofu is cut into wider strips, and the rapeseed is divided into two.
10.
Simmer the fish on a low heat, turning several times in the meantime to prevent the bottom from getting muddy
11.
Stew until the soup thickens, and when there is not much left, add eggplant and dried tofu
12.
Stew until the eggplant is soft and rotten, and the dried tofu is delicious
13.
Add canola
14.
Simmer for two minutes until the rapeseed is cooked, pour in an appropriate amount of pepper oil (group-bought, especially fragrant, a bit numb).
15.
Mix well
Tips:
1. Add dishes as you like, add whatever you like
2. Add some pepper oil when it comes out of the pot to enhance the flavor. The finished product has a tingling fragrance. After a bite, the taste buds immediately open.
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