Braised Barracuda
Overview
Barracuda is the most common marine fish in northern Shandong. Since the barracuda that has just gone dormant in winter basically does not eat, the meat of the barracuda at this time is thick, there are few debris in the abdomen, and there is no evil smell. The fishing of barracuda is only limited to the ten days between the beginning of spring and the awakening of the awakening. After the awakening of the awakening, its quality and umami taste decline. Taking advantage of the barracuda being on the market recently, take advantage of the season and eat it several times
Tags
Ingredients
Steps
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The purchased barracuda has been basically cleaned by the stall owner. In addition to freshwater fish, the current farmers market has also begun to help with marine fish. As long as the customer asks for it, the stall owner will help clean it up. This saves trouble. It is easy to take the purchase home and deal with the details again
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After rinsing, tear off the black film inside the belly of the fish and cut the fish into large pieces
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Put an appropriate amount of vegetable oil in a pan, add fish pieces and fry over medium-low heat until 2 sides turn yellow
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In another pot, heat the oil and sauté the onion and ginger until fragrant, add light soy sauce and soy sauce
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After boiling, add water and bring to a boil
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When the water is hot, add the fried fish pieces, add an appropriate amount of cooking wine or Huadiao wine, bring to a boil over high heat, and simmer over low heat for 10 minutes
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After ten minutes, the soup will be slightly reduced, taste it for saltiness, add salt according to your own taste, do not use MSG, just serve it out
