Spicy Braised Pollack

Overview

Pollack has less thorns, is cheap, and can be prepared in a variety of ways. It is a popular ingredient in Northeast China, especially in Yanbian. Today I will introduce how to make spicy stew, it is simple, quick and delicious!

Tags

• hot dishes
• home cooking
• beef powder
• chili powder
• cooking wine
• korean hot sauce
• onions
• pollack
• white sugar
• ginger

Ingredients

Steps

1. 1 Ingredients required: pollack, green onions, ginger, salt, cooking wine, sugar, Korean hot sauce.

   

2. 2 Required chili powder and beef powder.

   

3. 3 Clean the pollack, drain it, and cut it with a knife on both sides.

   

4. 4 A pinch of salt.

   

5. 5 A little bit of Sichuan peppercorns.

   

6. 6 A little cooking wine.

   

7. 7 Add shredded onion and ginger, massage both sides of the fish for a while, and marinate for ten minutes to develop the flavor.

   

8. 8 While the oil is in the pan, dry the fish with kitchen paper.

   

9. 9 Heat oil in a hot pan, add fish, turn to medium-low heat and fry until set, then flip over. Be careful not to flip too early.

   

10. 10 Fry both sides until golden brown.

    

11. 11 Add the onions and ginger of the pickled fish.

    

12. 12 Add another half a spoonful of cooking wine.

    

13. 13 A small amount of pepper powder.

    

14. 14 Heat the right amount of water.

    

15. 15 Add a small amount of sugar.

    

16. 16 Two spoons of Korean hot sauce.

    

17. 17 A spoonful of paprika.

    

18. 18 A spoonful of beef powder.

    

19. 19 During the stewing process, pour the soup over the fish several times without turning the fish.

    

20. 20 Drain the soup and it's done.