Braised fish pieces with wine and brewed
By FrankSchmitt
I also express my opinion about the non-stick pan for frying fish: that is, before putting the fish into the oil pan, the oil temperature must be very hot. If the oil is not hot enough, it will easily stick to the pan. If you are really afraid that the fish will stick to the pan, fry it in oil, haha!
Recipe Recommendations
- grass carp 一条600 grams
- red pepper 50 grams
- Pi County bean paste 20 grams
- ginger 10 grams
- garlic 10 grams
- leek 10 grams
- wine 20 grams
- cooking wine 10 grams
- soy sauce 3 grams
- oyster sauce 5 grams
- salt 1 grams
- MSG 3 grams
Steps for Braised fish pieces with wine and brewed
1
Wash and drain the slaughtered grass carp, cut the fish about five millimeters apart on the back, and chop it into evenly sized pieces.
2
Add salt and cook wine to marinate.
3
Wash the red peppers and cut them into small pieces.
4
Cut leeks into about one centimeter long pieces for use.
5
Peel ginger and garlic, cut into rice, and place in two tablespoons of Pi County bean paste in a bowl.
6
Dissolve two spoonfuls of wine with a little water for later use.
7
Heat the oil in the pan, drain the excess juice from the marinated fish pieces with a colander, slide into the oil and fry until golden brown, remove and drain the oil.
8
Leave the oil in the original pan, add the ginger, garlic, and bean paste and stir-fry until fragrant.
9
Add the fried fish pieces and stir fry a few times, add water to cover the fish pieces.
10
After boiling over high heat, add the wine, chopped peppers, shredded red peppers, and collect the juice.
11
When the soup is thick and delicious, sprinkle with leeks and serve on a plate.Braised fish pieces with wine and brewed Make Tips
1. Clean the black film in the fish blood and fish belly to avoid fishy smell. 2. Because salt was added when the fish pieces were marinated, and the bean paste and chopped peppers were salty enough, I didn't add salt. If you are afraid of not mastering it well, you can reduce the amount of bean paste, taste it when the soup is halfway received, and add some appropriately according to your taste. 3. Don't collect the soup too dry, leave some soup behind, it's very delicious.