Fresh food————【Braised pollack with garlic】
Overview
Pollack, also known as Korean fish, is a species of the genus Pollock in the order Gryllidae, order Gryllidae. The most adept at eating pollack in the world are the Koreans. It has always been a traditional food that Korean people like to eat. Many people in Jilin and Northeast China eat Hunchun. The sea to the east of Hunchun is the Sea of Japan, 15 kilometers away from the sea outlet. It borders Russia and North Korea to the north and south, and the seas of Japan and South Korea to the southeast. This sea area is the main production area of pollack. Chinese people are really unfamiliar with pollack. In recent years, Korean food has spread to the west, and it has gradually become known to people. Westerners call it Alaskan largemouth fish, cod family. People often say that a certain person's body is a treasure, the flesh can be eaten, the skin can be worn, the hair can be woven, and even the water can be used to make soup, but they do not take into account the feelings of the person involved. The pollack has some status as all parts of its body are considered a delicacy, but this has given it a religious overtone. In ancient Korea, people believed that all sacrifices offered to gods must be edible and it was forbidden to throw away any part. Among fish, only pollack met the requirements. Its internal organs and roe can be used to make sauce; the fish head is extremely delicious after being soaked in soy sauce; the eyes and skin are suitable for drinking; the fins and tail can be used to make soup, and the ancient Korean people can make 36 dishes from pollack. Korean pop singer GANGSANE (transliteration) has a song called "Mingtai", which is in RAP style. The lyrics have the following meaning: fish roe is used as omelet sauce, offal is used as intestine roe sauce, fish mouth is used as fish mouth sauce, the eyes are roasted for wine, the meat is used for soup, and the oil is used for medicinal purposes. There is nothing to throw away. To cook fish to this extent is not to entertain yourself, but to entertain others
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Ingredients
Steps
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Wash the pollack, cut into large pieces, and marinate with cooking wine. It takes about 10 minutes.
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Prepare an appropriate amount of pickled peppers, pickled ginger and cut into fine pieces, garlic, dried Sichuan peppercorns
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Put a little more oil in the pot than usual for cooking
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After the oil is hot, add garlic and sauté until fragrant
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Add chopped pickled peppers and saute until fragrant
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Add an appropriate amount of water, bring to a boil, and simmer over low heat for 10 minutes to let the flavor of the condiments come out
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Add the fish segments, add some sugar, dark soy sauce, vinegar, stir-fry
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The pollack meat is very tender, so don't turn it frequently. Simmer over low heat for 20 minutes to let the fish absorb the flavor, and then over high heat to reduce the juice.
