Braised fire-headed fish
Overview
Wild fire-headed fish has firm and tender meat, especially suitable for stew. My mother-in-law has a bad stomach and cannot digest other meats, so she likes to eat fish. She wanted to drink fish soup today, but there was frozen fish at home. The soup was not delicious, so I went to buy a fresh fish. It was still very good today. I thought that during the Chinese New Year, I would not be able to buy wild bigger fish, but I found one at a familiar old stall. I wanted to buy crucian carp, but there happened to be a quite large fire-headed fish. This fish was better, so this was it. My mother-in-law still has a good taste.
Tags
Ingredients
Steps
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After killing the fire-headed fish, clean it inside and out. I don’t dare to kill the live fish. I asked the stall to prepare it when I bought it. I just wash it when I come back
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Cut the fish into inch-long sections, add salt, pepper and rice wine and marinate for 10 minutes.
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Put a little oil in the pot and fry the fish segments,
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Fry until set and then flip over and fry again,
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After frying both sides, add boiling water to cover the fish, add shredded ginger and angelica. I added the angelica specifically, but usually the angelica can be omitted.
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Slice tofu, cut green onion into sections, add pepper, rice wine and sugar
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Simmer on low heat for 15--29 minutes, finally add salt and simmer on low heat for 5--8 minutes
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Finally, add salt and simmer over low heat for 5-8 minutes. When serving, sprinkle with chopped chives and coriander.
