【Tianjin】Braised fish

Overview

Fish, because of its homophony with "yu", is popular everywhere and has a very high status. On the Spring Festival table, different types of fish are the protagonists. In this way, it expresses many expectations such as the carp leaping over the dragon gate, good luck year after year, abundant abundance every year, abundant auspiciousness, and a house full of gold and jade. Braised fish is the most common one, usually steamed fish. The silver carp I used was too big to fit in the pot at home, so I had no choice but to cut it open. Fortunately, it was slightly modified before serving, and the mood of the diners was not affected.

Tags

• hot dishes
• home cooking
• aniseed
• cooking wine
• garlic
• oil
• onions
• silver carp
• sweet noodle sauce
• sweet vinegar
• white sugar
• fermented bean curd
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the scales, gills, and intestines of the silver carp, wash it, drain it, and fry it. Then push the fish to the side of the pot to expose the bottom of the pot. Add onions, ginger, garlic, and aniseed to the pot and deep-fry

   

2. 2 Cut the fish into two pieces (if possible, it is best not to cut it)

   

3. 3 Use salt, sweet noodle sauce, fermented bean curd, sugar, soy sauce, cooking wine, and sweet vinegar to prepare braised sauce

   

4. 4 Coat fish in flour

   

5. 5 Heat up the oil pan, put the fish in the pan and fry, fry one side, turn the fish over and fry the other side

   

6. 6 After the fish is fried, push it to the edge of the pot to expose the bottom of the pot. Add onions, ginger, garlic, and aniseed to fry

   

7. 7 Fry onion, ginger, garlic and aniseed until fragrant, then pour in braised sauce

   

8. 8 Then add an appropriate amount of water until the water is equal to and , cover the pot and bring to a boil. Bring the pot to a boil over high heat, then reduce to a low heat and simmer while pushing the fish in time

   

9. 9 Cook until the fish is cooked and serve