Braised Fushou Fish
Ingredients: chili,ginger slices,onion,ginger,Fushou fish,coriander
Recipe Recommendations
- Fushou fish a
- onion 2-3 Grain (cut section)
- coriander 1
- chili half a
- ginger slices a little
- ginger a little
Steps for Braised Fushou Fish
1
Wash the killed Fushou fish, especially the black film on the fish belly, so that it will not smell mud. Draw three strokes obliquely on the back of the fish on both sides. Spread a little salt on both sides and belly of the fish. Marinate for a few minutes, pour away the blood and stuff some chopped green onions and shredded ginger into your stomach.2
After heating the pan, wipe the pan with two slices of ginger. Pour the oil again. Pat some dried cornflour on both sides of the fish. Then put it in the pan, fry on both sides with a small torch for a few minutes, and shovel it up.3
In another empty bowl, add soy sauce, a little salt, sugar, and a little chicken essence or oyster sauce. Add a bowl of water and a little cornflour and mix well. Set aside.4
Pour some more oil into the pan, and put the remaining ginger slices and scallions into the pan and saute until fragrant. Pour the sauce on top into the boil and put the fried fish into the pan, pour a little cooking wine, and simmer over medium heat for about 15 minutes. When braising, simmer both sides of the fish thoroughly to taste. If the juice is too thick, add some water.5
Finally, put the shredded pepper, shredded ginger, and remaining green onion segments into the pan and simmer for another 2 minutes, and you are done.