Fish stew is brain-boosting and delicious!
Overview
I often eat fish, and today’s fish dish is a fish with Hunan characteristics. It can’t be considered as braised fish, it can only be said to be fish stew. . .
Tags
Ingredients
Steps
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Slice green onions, cut chives, shred ginger, slice garlic, cut small green and red peppers with a diagonal knife and set aside
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For a carp, make a diagonal cut on the body to facilitate frying and flavoring, but don’t cut it off. The cut was too harsh today, so the final product is a bit broken
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Heat a dry pan and wipe it with ginger slices to reduce the fish from sticking to the pan when frying
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Add oil, and when the oil is heated to 70-80%, add the fish and fry it (because our pot is small, we need to make sure that the fish head and tail are fried when frying, otherwise the final taste will not be good or it will not be cooked properly)
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Fry until both sides are browned, add appropriate amount of boiling water, add shredded ginger, garlic slices, cooking wine, soy sauce, steamed fish soy sauce, Pixian bean paste, and mix well.
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Wait for about 10 minutes, then add the chopped green and red peppers, green onion slices, sugar, and salt, and mix well. During this period, use a spatula to pour the hot soup over the fish. Because some places are not in the soup, we have to use a spatula to pour the sauce yourself (remember not to turn the fish over, just shovel the bottom of the fish appropriately so that it does not stick to the pan)
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Continue simmering for another 15-20 minutes. The fish is almost cooked. At this time, add MSG and chicken essence, mix well, and simmer over high heat for about 2 minutes to collect the juice.
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Put it on a plate, sprinkle with chopped chives, and pour the remaining fish soup on top of the chives. The fish stew is ready. The fish is tender and delicious. I hope you like it too!
