The Practice of Braising Tongs Fish with Garlic

Name: The Practice of Braising Tongs Fish with Garlic
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pincers; 100g Fatty; 16 pcs Single garlic; 100g Barbecued Pork Sauce; 2 tablespoons Zhu Hou Sauce; A small amount Soy sauce; 2 pieces Red fermented bean curd; 20g Cooking Wine; Some starch

by I'm Uncle 6

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The pliers have the characteristics of thick flesh without thorns, smooth skin and tender flesh, fat and delicious. It can ventilate and reduce swelling, nourish blood and nourish deficiency, nourish the heart and kidney, reduce swelling, etc. It has certain therapeutic effects on edema, athlete's foot, backache, soft legs, hemorrhoids, ringworm, scabies, earache, and trachoma. It is suitable for almost all ages. This dish of braised tongs fish with garlic has a simple method, simple ingredients and delicious taste. "

Ingredients

1000g Pincers
100g Fatty
16 pcs Single Garlic
100g Barbecued Pork Sauce
2 tablespoons Zhu Hou Sauce
A small amount Soy Sauce
2 pieces Red Fermented Bean Curd
20g Cooking Wine
Some Starch

The Practice of Braising Tongs Fish with Garlic

1. Wash the tong fish and cut into pieces (do not cut too small), peel the garlic, and cut the fat into thin slices.

The Practice of Braising Tongs Fish with Garlic recipe

2. Marinate the tongs with cooking wine and appropriate amount of salt for about 1 hour; then, we pour out the excess marinade, pour in starch, and grab it with our hands. It's a bit sticky but no juice flows down.

3. Put the oil in the hot pan to 70% hot, put the fish pieces in the oil, flick them twice with chopsticks to prevent them from sticking together, and fry them slightly to prevent the fish pieces from falling apart when they are braised.

4. Heat the pan with cold oil, just a little oil, add the fat diced pork, and fry the lard on a low fire; at about the same time, add the garlic and fry until the surface is wrinkled, then add the char siu sauce and fry a little.

5. Then, put two spoons of Zhu Hou Sauce, stir fry until you smell the tangy sauce, you can mix the soy sauce and red fermented bean curd.

6. Put the fried fish in, stir-fry or shake the pot slightly, add a little hot water and simmer for 10 minutes, and then it will be out of the pot (note that the amount of water must be controlled, and the fish should be stirred as little as possible when cooking).

Tips:
1. A little hot water, even if you can't get all the fish, it doesn't matter, the taste will be very weak when there is more water;
2. You can add more if you like garlic;
3. If you don't have the char siu sauce, you can leave it alone.