How to make braised fish with garlic
Overview
The claw fish has the characteristics of thick meat without spines, smooth skin and tender meat, and is plump and delicious. It can ventilate and reduce swelling, nourish blood and deficiency, nourish the heart and kidneys, and reduce swelling. It has certain therapeutic effects on edema, athlete's foot, backache and leg weakness, hemorrhoids, ringworm, earache, and trachoma. It is suitable for almost all ages. This braised fish with garlic is simple to make, has simple ingredients and is delicious.
Tags
Ingredients
Steps
-
Wash and cut the fish into pieces (don't cut it too small), peel the garlic, and cut the fat into thin slices.
-
Marinate the fish claw pieces with cooking wine and an appropriate amount of salt for about an hour; then, we pour out the excess marinade, pour in the starch, and grab it with our hands. It will be fine if it is a little sticky but no juice flows down.
-
Heat the oil in a hot pan until it is 70% hot. Put the fish pieces into the oil and use chopsticks to fiddle with them twice to prevent them from sticking together. Frying them slightly can prevent the fish pieces from falling apart when braised.
-
Heat the pan with cold oil, just a little oil is enough, add diced fat pork and fry over low heat to get out the lard; when about the same time, add the garlic and fry until the surface becomes wrinkled, then add the barbecued pork sauce and stir-fry a little.
-
Then, add two tablespoons of Zhuhou sauce and stir-fry until you can smell the tangy aroma of the sauce. Then add dark soy sauce and red fermented bean curd to adjust the color.
-
Put the fried fish in, stir-fry slightly or shake the pot, add a little hot water and simmer over low heat for 10 minutes, then it is ready to serve (note that the amount of water must be controlled, and the fish must be stirred as little as possible when cooking).
