Mushroom-flavored Chinese sub-fish stuffed with meat really satisfies cravings
Overview
The meat of Swordfish is tender and delicious. It is rich in methionine and lysine, and the content is 29% and 34% higher than that of ordinary fish respectively. It is also rich in unsaturated fatty acids and vitamin A, as well as a variety of mineral elements, mainly strontium.
Tags
Ingredients
Steps
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Clean the internal organs of the purchased Washihuazi fish, do not remove the scales, and rinse with running water.
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After soaking the shiitake mushrooms, chop 6 into pieces and mince the coriander and set aside. Take 2/3 of the total amount of onions, ginger and garlic and cut into large pieces and slices, mince the rest and set aside.
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Marinate the washed fish with some green onion slices, ginger slices, garlic slices and cooking wine for 15 minutes to remove the fishy smell.
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Add minced onions, minced ginger, minced garlic, minced mushrooms, minced coriander, eggs, a small amount of dry starch and salt to the pork stuffing, and stir well.
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Stuff the prepared pork filling into the belly of the fish, tie the fish with whole cilantro to prevent the pork filling from being exposed, and pat the surface of the fish evenly with dry cornstarch.
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Put enough oil in the pot. When the oil is 50% hot, put the fish into the pot and fry until the surface turns golden brown. Set aside.
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Take another pot, pour a small amount of base oil, and when the oil is 50% hot, add the remaining green onions, ginger slices and garlic slices into the pot.
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When the green onions, ginger slices and garlic slices are stir-fried and become fragrant, put the fried fish into the pot and pour hot water into it. The hot water should just cover the surface of the fish.
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Add soy sauce, cooking wine, white sugar, rice vinegar, salt, star anise, bay leaves, remaining mushrooms and cinnamon to the pot and cook until the soup boils.
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Reduce the heat to medium-low, cover the pot and simmer for 15-20 minutes before serving.
