Shunde Braised Fish

Overview

Some time ago, I watched a program about Shunde cuisine, and one of the dishes left a deep impression on me. The name of this dish is Shunde Braised Fish. As we all know, Shunde is a land of plenty, and people there must have fish in every meal. This eating habit has been ingrained in their bones. However, an authentic Shunde young man married a girl from northern Guangdong. The girl who grew up in the interior did not like to eat fish, but liked to eat meat. How to reconcile the tastes of a family? The smart young man came up with a way to get the best of both worlds. He added roasted meat and local chicken to the traditional braised fish, which not only allowed the aroma of roasted pork and local chicken to cover up the fishy smell, but also improved the taste of the fish. This approach seems simple, but it reflects a husband's love for his wife. This is also the result of this warm and tender Shunde Braised Fish. Today I am going to make a dish like this for my family to try. Although my family is not picky about food, it is also my interest to delve into new dishes. The most important thing is that my family enjoys eating! I added shiitake mushrooms to the dish to make it more fragrant. I replaced the native chicken with chicken legs, and it was full of meat! This is a favorite for children who don’t like sucking bones. I love to eat fish, and the fish pieces soaked in chicken juice are my favorite. They are the best when served with rice.

Tags

• hot dishes
• home cooking
• chicken legs
• garlic
• light soy sauce
• msg
• mushrooms
• old soy sauce
• roast pork
• rock sugar
• scallions
• ginger slices
• grass carp
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. Chop the grass carp into pieces and marinate with a little salt for 10 minutes. Cut the chicken legs into pieces. Cut the roasted pork into pieces and set aside. Soak the mushrooms and wash and dehydrate. Wash and cut the ginger, onion and garlic and set aside.

   

2. 2 Marinate the fish pieces, drain the surface moisture, and fry in the oil pan over low heat.

   

3. 3 Fry both sides until golden brown and set aside.

   

4. 4 Remove the ginger slices from the pan

   

5. 5 After the roasted pork is lightly stir-fried to release the fat, put the roasted pork in and set aside. Do not turn off the heat and continue to stir-fry the chicken legs.

   

6. 6 Stir-fry the chicken legs for a while, add the mushrooms and stir-fry, add the rock sugar, dark soy sauce, and light soy sauce and continue to stir-fry, add hot water, cover the pot and simmer over medium heat for 15 to 20 minutes. You can add hot or cold water, but hot water can shorten the stewing time.

   

7. 7 Simmer over medium heat for 20 minutes, then add the roasted pork and fried fish pieces and simmer for another 5 minutes. Let the fish and roast meat absorb the fresh aroma of the chicken legs.

   

8. 8 Before the juice is reduced, add the green onions and stir-fry to test the taste. If it is not enough, you can add a little salt to season it, and add a little MSG to enhance the freshness.

   

9. 9 Collect the juice and put it on the plate, and the Shunde Braised Fish with a rich and fresh flavor is ready. Please give me two bowls of rice!