The first meal of the New Year that is booming and has "fish" every year---[Braised fish with garlic and spicy sauce]

Overview

Time flies, stars move, and 1314 has passed in the blink of an eye. In the past year, I was happy and growing; in the past year, I lost a lot, but also gained a lot; in the past year, I had joy and sorrow, laughter and tears. Farewell with a grateful heart and welcome with a hopeful heart. May you be happy and healthy, gain a lot and be full of happiness in the new year! Chinese people celebrate the New Year. In order to have a good omen, they must eat fish during the New Year. The implication is that there will be more than enough every year. Fish is the same as "yu", and there is no feast without fish. Especially as a seaside person, fish is an indispensable dish on the festive table. There are many kinds of fish, and each fish is cooked. The cooking methods are different, including braised, deep-fried, smoked, grilled, pan-fried, etc., but there must be a big fish as a main dish on the table. The type of fish is not important, the important thing is that the bigger the fish, the better it means a new atmosphere in the coming year, and the wish of having more than enough every year will come true. On New Year's Day, I chose a 6-pound fish as the first dish for the New Year. I cooked it with garlic chili sauce. The finished fish was red, oily, and very delicious, which symbolized a prosperous New Year and abundant abundance every year.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• aniseed
• cooking wine
• coriander
• corn starch
• garlic
• garlic chili sauce
• hangzhou pepper
• light soy sauce
• onions
• partial mouth fish
• white sugar
• white vinegar
• zanthoxylum bungeanum
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Ingredients: One 6-pound piece of fish (Stone Flounder)

   

2. 2 Onions, ginger, garlic, pepper, aniseed

   

3. 3 Red pepper, capsicum, coriander

   

4. 4 Seasoning: garlic chili sauce, salt, light soy sauce, sugar, cooking wine, white vinegar, pepper, aniseed, corn starch

   

5. 5 Remove the internal organs of the partial fish, wash it, and chop the fish into large pieces (because the fish is too big to be stewed in the whole pot at home, so it can only be stewed into fish segments)

   

6. 6 Prepare corn starch and cover the cut surface of the fish with starch

   

7. 7 Heat oil in a pot until it is 70% hot, put the fish segments covered with starch into the pot and fry

   

8. 8 After frying for 5 seconds, take it out and set aside

   

9. 9 Add base oil to the pot, add green onion slices, ginger slices, garlic, red pepper slices, pepper slices, Sichuan peppercorns and aniseed into the pot and stir-fry until fragrant

   

10. 10 Stir-fry the seasonings until fragrant, add the garlic chili sauce and stir-fry over low heat

    

11. 11 After frying the red oil, add light soy sauce and white sugar and stir-fry

    

12. 12 Pour in the boiling water and bring it to a boil

    

13. 13 Scoop out various condiments

    

14. 14 Put the fried fish segments into the pot and cook

    

15. 15 Then add cooking wine and white vinegar in turn, add an appropriate amount of salt, turn to low heat and simmer for 30 minutes

    

16. 16 After 30 minutes, place the fish segments on a plate, reduce the soup in the pot over high heat, and finally pour it onto the fish body