Braised Fish Nuggets

Overview

When we were young, we didn't like the fish stewed by our mother. It had a strong fishy smell and a mediocre taste, so my mother tried to avoid the disadvantages and only used Northeastern soybean paste to stew it, which was delicious and trouble-free. As I got older, I slowly figured out how to remove the fishy smell and make it taste better. My colleagues and friends all came to eat the fish.

Tags

• hot dishes
• aniseed
• dried red chili pepper
• garlic
• liquor
• pepper noodles
• vinegar
• white sugar
• chopped green onion
• ginger slices
• grass carp
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the onion, ginger and garlic into large pieces, especially the amount of ginger is larger than usual.

2. 2 Remove the fish line from the fish and cut it into sections. After absorbing the water with kitchen paper, apply a thin layer of starch to prevent it from sticking to the pan and protect the integrity of the fish skin. But too much will thicken the soup, and you won’t want to continue stewing it.

3. 3 Heat the pot first, then add half a bowl of oil, and when the oil is hot, add the fish pieces.

4. 4 After frying one side, fry the other side over low heat until both sides are golden brown.

5. 5 Open some gaps in the fish without scooping it out. Put onions, ginger and garlic in the gaps

6. 6 When it smells fragrant, pour in boiling water. The water should cover 2/3 of the height of the fish.

7. 7 Add two teaspoons of salt

8. 8 Add a small spoonful of peppercorn noodles

9. 9 Two tablespoons of strong white wine

10. 10 The best effect of a tablespoon of vinegar is to make the fish slightly sour, but not obvious, and at the same time remove the fishy smell.

11. 11 Don't be afraid of adding a tablespoon of sugar, as this little sugar will only enhance the flavor and make the dish taste better, but it won't taste a little bit sweet.

12. 12 Add a tablespoon and a half of soy sauce

13. 13 Add some dried chilies. If you don’t like spicy food, just add three or four. We both don’t like spicy food, so we added ten.

14. 14 Add five peppercorns

15. 15 Aniseed with two petals

16. 16 Now taste the taste, and add a little if there is any deficiency. The saltiness should be a little lighter than the usual taste, because the soup will be saltier than it is now when it is dried out. Simmer over low heat for twenty minutes until the soup thickens.

17. 17 The dish is ready, but in order to look good in taking pictures, I didn’t pour the soup on it. When eating, we sprinkled the soup evenly on each piece of fish. It was salty, slightly spicy, and slightly sour. The flesh of the live fish was elastic and silky, and with the rich soup, it went very well with rice.