Braised pollack

Overview

When I was young, my parents sold small fish and shrimps. My mother said that the fish was called pollack in Korean. I didn’t know that when I was a child. But when I grew up, I watched Korean dramas and learned that this little brainless fish was very fashionable. Hehe! After becoming a mother, I am very resistant to pinching this kind of fish. There are very few spines, so the baby can eat it effortlessly

Tags

• hot dishes
• aniseed
• cinnamon
• garlic
• onions
• pollack
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 It is the first choice for families with both senior and young adults. White-collar workers who like simplicity and convenience can satisfy their cravings and enjoy delicious food in a super simple way

   

2. 2 tablespoons of cooking wine (I didn’t buy my cooking wine. I made it by soaking various spices in old wine. I will upload my homemade cooking wine later) 3 tablespoons of rice vinegar 2 tablespoons of light soy sauce (don’t add a lot of light soy sauce at the beginning, add more as appropriate when the soup is almost ready) 1 tablespoon of white sugar and appropriate amount of salt

   

3. 3 After buying the pollack, clean the fish scales and black membrane, and control the water a little

   

4. 4 Dip the fish in dry flour, be careful, the amount should be small, to avoid the dry flour contaminating the oil, and too much and too thick flour will affect the taste of the fish. Fat Piggy is very lazy. Every time I wash a plate full of flour, I have to scrap a dishcloth. Thinking about my head pain, I came up with a lazy way. Put the fish into the food bag, pour some flour, seal it and shake it, OK! Clean and convenient

   

5. 5 Heat the oil 80% and fry the fish until both sides are golden brown

   

6. 6 The golden color looks appetizing

   

7. 7 Pour off excess fat, heat to 70% heat, add peppercorns, aniseed, cinnamon, onion, ginger and garlic, saute until fragrant

   

8. 8 Add the fried pollack, pour in cooking wine, vinegar, light soy sauce, and sugar, cover and simmer

   

9. 9 Add boiling water (I like to add boiling water, fish stewed in cold water always feels fishy), turn it over high heat, and simmer over medium heat until the soup thickens

   

10. 10 Reduce the heat to medium heat until the soup becomes thicker. When the soup becomes less and less, you can put the shovel under the fish to avoid sticking to the pot. The soup will be almost there. Fish with too little soup will taste dry. Turn off the heat and add a small amount of sesame oil. Let it sit for 5 minutes before taking it out of the pot so that the soup can fully penetrate into the fish.