Braised Barracuda

Overview

The first fresh fish in spring is the pike. After the hibernation, the weather gets warmer, and the barracuda that has been dormant for the whole winter becomes active. It is the first batch of fish caught after the beginning of spring, so it has the reputation of the first fresh fish in spring;

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• banquet dishes
• lunch
• barracuda
• cooking wine
• onions
• white vinegar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Fresh sea barracuda is alive when purchased;

   

2. 2 Barracuda first scrapes off the fish scales;

   

3. 3 Grate and remove the intestines from the pike's belly, clean it, and be sure to clean the internal organs and blood in the fish's belly; cut it into large pieces;

   

4. 4 Put a little oil in the pot, add onion and ginger and stir-fry until fragrant,

   

5. 5 Pour an appropriate amount of water and add the diced barracuda

   

6. 6 Add an appropriate amount of cooking wine and a little white vinegar, and add enough water at a time,

   

7. 7 Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 15 minutes;

   

8. 8 While the fish is stewing, open the lid and take a look. The fish soup begins to turn milky white, with oily spots appearing on the surface. If you mind, you can skim off the oily spots;

   

9. 9 Finally, add an appropriate amount of salt to taste, then start eating and drinking;