Braised Fish Nuggets
Overview
My brother-in-law brought a huge white fish to my mother. Its head was as big as a pot lid. White fish is mild in nature, sweet in taste, and non-toxic. It returns to the spleen, stomach, and liver meridians. It has the functions of stimulating appetite and digestion, losing weight and moisturizing the skin, nourishing the kidneys and brain, tonifying the liver, and improving eyesight. There are many benefits of eating more white fish! But the taste of white fish is not very good. Although there is a saying that herring tail is white fish head, it also means that only the fish head is delicious, and the fish body is thicker and has many spines. I cooked the fish head with Chinese cabbage, and made the fish body into fish cubes. The fish was cooked with rich red sauce, and it was salty and delicious.
Tags
Ingredients
Steps
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Clean the fish, cut into large pieces (3~4CM square), marinate with 1 tsp of salt and 1 tbsp of cooking wine for 10 minutes, wash off the salt, drain and add 1.5 tbsp of starch and mix well to coat each piece of fish with starch slurry.
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Heat a little more oil in a non-stick pan and sauté the onions and ginger until fragrant. In a hurry to take pictures, I forgot to add onions and ginger.
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Put the fish pieces into the pot and fry slowly over medium-low heat until each side is slightly browned. Don't flip the fish pieces in a hurry after they are put into the pan, wait for a while before flipping them.
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Add light soy sauce, dark soy sauce, sugar and cooking wine and cook for a while. Add 1 large bowl of water. Bring to a boil from high to low heat. You can turn the fish pieces over and cover them to simmer. You can also open the lid and pour the soup onto the fish pieces with a spoon. Cook until the fish is cooked and reduce the juice over high heat.
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Remove from the pan and serve on a plate, garnished with chopped green onions (I don’t like green onions, so I put a green onion knot for easy disposal)
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Take photos as a souvenir.
