Braised red-headed fish

Overview

Red-headed fish has a large head and thin tail, and its body is red and scaleless. The meat is white, tender and garlic-shaped. Braised redhead fish is not only delicious, but also has high nutritional value.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• balsamic vinegar
• chicken essence
• cooking wine
• coriander
• garlic
• onions
• peanut oil
• star anise
• white sugar
• ginger
• red-headed fish
• water

Ingredients

Steps

1. 1 A red-headed fish weighing about 400 grams, cut the abdomen, remove the internal organs and gills, clean and set aside

   

2. 2 Peel off the skin of onions, ginger, garlic and coriander, wash them and cut them into onion segments, ginger slices, garlic slices, minced coriander and star anise. Prepare

   

3. 3 Add vegetable oil to a hot pan and sauté the green onions, ginger slices, garlic slices and star anise until fragrant

   

4. 4 Cook in cooking wine, light soy sauce, balsamic vinegar, stir-fry until fragrant, add a little sugar

   

5. 5 Add appropriate amount of water to the pot and bring to a boil

   

6. 6 After boiling, add the washed fish, add appropriate amount of salt, and simmer over medium to low heat

   

7. 7 During the stew, use a shovel to pour the soup over the fish. This will make the fish taste better. When the soup thickens, turn off the heat and add a little chicken essence to taste

   

8. 8 Plate and sprinkle with coriander segments