Braised fish

Overview

This dish is an innovation based on the cold fish from Luzhou. The fish meat is tender, with a slight aroma of braised pork. I used brine and added chili peppers to make the fish spicy and five-spice. It’s worth trying

Tags

• hot dishes
• shandong cuisine
• children
• old man
• dinner with friends
• autumn recipes
• lunch
• braised pork belly
• carp
• msg
• sichuan pepper oil
• spicy oil
• green onions
• sesame oil

Ingredients

Steps

1. 1 First remove the fishy thread from the carp, wash it clean, and cut two sides of the fish's back; marinate it with ginger slices, green onions, and salt for half an hour and set aside

   

2. 2 First marinate the pork belly, remove it and set aside; put the fish in the pot, use low heat, and blanch the fish until it is soft [I basically didn’t use fire, as the brine was boiling, so I soaked the fish in the brine for 15 minutes, so that the fish is tender and tender, and it is best when it is just cooked]

   

3. 3 Fish cooked in brine, drizzle a little brine on the surface

   

4. 4 Mix chili oil, brine, salt, sugar, sesame oil, peppercorn oil, and MSG into dipping water; pour the dipping water evenly over the fish body

   

5. 5 Cut the braised pork belly into cubes, add green onions, stir-fry until fragrant, and add the fish body

   

6. 6 Sprinkle some green onions on top