Home-style braised opium fish
Overview
Preparation method: 1. Remove the scales and internal organs of the opium fish, then wash and set aside; 2. Place the washed opium fish on the chopping board and make a few cuts on the fish until it reaches the fish bones (be careful not to cut it off) [Doing this will make the opium fish mature quickly and become more flavorful]; 3. Put salad oil and lard oil in the pot (if not available) You can also add lard oil or fat meat, which can remove the smell of opium and fish); then add peppercorns, aniseed, onions, ginger, garlic, cooking wine, and soy sauce to cook in the pot; 4. Add an appropriate amount of water to the pot and put in the cleaned opium fish. (If the fish is not too fresh, blanch the fish in boiling water in advance; then perform this step);
Tags
Ingredients
Steps
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Remove the scales and internal organs of the opium fish, then wash and set aside
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Place the washed opium fish on the chopping board and make a few cuts on the fish until it is as deep as the fish bones (be careful not to cut it off) [Doing this can make the opium fish mature quickly and taste delicious]
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Put salad oil and lard oil into the pot (if there is no lard oil, you can also add fat meat, which can remove the fishy smell of opium); then add peppercorns, aniseed, onions, ginger, garlic, cooking wine, and soy sauce to the pot
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Then add an appropriate amount of water to the pot and add the cleaned opium fish. (If the fish is not too fresh, blanch the fish in boiling water in advance; then perform this step)
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It is best to add water that covers the opium fish
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Then add salt, a little sugar and other seasonings. After the soup boils, simmer until the soup is thick. When the opium fish is mature, put it on a plate, sprinkle with coriander segments and serve
