Jiqing Braised Fish
In the early years, a friend opened a fish restaurant by the river, which specializes in making fresh live fish. The business is very popular. At his kind invitation, I went to his store to eat twice. I was very impressed by the plate of "Jiqing Harvest Fish". It was a taste I liked. Later, I heard him give a general account. He mysteriously said that there was a seasoning he didn't mention, which was a "secret recipe". What I immediately thought of was additives and didn't ask again. I made it twice when I got home and felt that the taste was very good. I don't dare to say it was very similar to what I ate in the store, but it was 80% similar! I dare not use his name, so I will change it to "Jiqing Braised Fish"! Haha... There have also been changes to the materials. He uses herring in his shop, and I use crucian carp. He uses a lot of tempeh. I don't add tempeh in addition to tempeh hot sauce, because Li Zai's father doesn't like tempeh very much. In addition, I use green and red peppers, and he uses dried fish peppers in his shop. Now is not the time to eat residual peppers, so I can only use peppers instead. I only use two colors of peppers to look good. Overall, the characteristics of this dish are maintained.
Recipe Recommendations
- herring art. 1
- shallots of 5
- Jiang 1 large piece
- broth 250 ml
- soy sauce 2 tablespoons
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- water starch a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for Jiqing Braised Fish
1
Rinse the crucian carp and drain it.
2
Chop the ginger and garlic, and take the shallots from the onion.
3
Cut the green and red pepper into small pieces.
4
Chop the green onion leaves.
5
Put 200 ml of oil in a frying pan and cook until 80% heat. Spread a small amount of soy sauce on the surface of the crucian carp, and fry in the pan.
6
Pan-fry until golden brown on both sides.
7
Leave a little base oil in the wok, add spring onions, ginger and garlic and saute until fragrant.
8
Add green and red pepper.
9
Add tempeh chili sauce, rice wine and soy sauce.
10
Pour in the stock, add salt and chicken essence and stir well. (If you like the strong flavor of tempeh, add another 20 grams of tempeh at this step)
11
Bring to a boil, and then add crucian carp. After boiling, adjust the heat to medium to medium heat, and simmer until the soup is thick.
12
Remove the fish from the pan first, place it on a plate, and sprinkle with chopped green onion.
13
The soup left in the pan is thickened with water starch.
14
Pour the thickened soup on the fish.