Braised horse noodle fish in sauce
By MaxDurgan
Horse-faced fish is also called the skin-skinned wolf in Yantai. It is rich in nutrients and has thick meat and few thorns. It is popular among everyone, and it is also very common to practice. Braised it in sauce and it is good with rice and wowotou.
Recipe Recommendations
- horse-faced fish art. 1
- bean paste 30g
- octagonal 1 capsule
- pepper appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Braised horse noodle fish in sauce
1
When I bought the horse flour fish at the market, I had already processed it, washed it with dry water, and prepared the flour sauce and cooking wine.
2
Cut the onions and ginger for later use
3
After heating the oil, add pepper and star anise to fragrant
4
Add chopped green onion and ginger slices and continue to stir-fry
5
Add bean paste (also called flour paste), and since it is a sauce stew, you can order more appropriately. Stir fry until fragrant.
6
After frying in sauce, put the horse noodle fish into the pot
7
Stir up the horse noodle fish on one side, turn over and stir-fry for a while, and add cooking wine.
8
Add water to the pan, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes.
9
Okay, take out the pan, plate, sprinkle with some leeks, and finally add the freshly steamed wowotou. Let's eat.