cq milky white fish

Overview

How to cook cq milky white fish at home

Tags

• hot dishes
• home cooking
• cinnamon
• cooking wine
• dried chili pepper
• garlic
• star anise
• vinegar
• fish
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients. Remove the tail of crucian carp (one pound) and make a few cuts on the body (the milky white must be crucian carp). Since the fish itself needs to be highlighted, the auxiliary ingredients should not be added too much. Half an star anise and 4 slices of ginger are necessary to remove the fishy smell and improve the fragrance. Appropriate amount of garlic, about 6 pieces, 2 peppers, a small piece of cinnamon, 2 bay leaves, and 1 coriander.

   

2. 2 Heat a hot pan with cold oil and then lower the heat. Put the fish into the pan and fry for 30 seconds to a minute on each side. When frying, move the pan so that the fish skin does not stick to it. Once it is golden brown, it is OK. If there are fish roes and fish bubbles, fry them too. After frying, take them out and prepare to cook.

   

3. 3 In the pot, first add garlic, star anise, cinnamon, and then ginger slices, chili pepper leaves (if there are peppercorns, it is best to fry the peppercorns first, sauté them and then filter them). After fragrant, add the fish and shake it for a few times. Sprinkle a small spoonful of cooking wine and vinegar (a little) along the edge of the pot. If there is too much, it will taste bad, and then add boiling water.

   

4. 4 Add boiling water to cover the fish body (about 2 parts of water will become 1 part in 20 minutes). Do not add water twice. You can add more at a time. You can eat meat or drink soup (must boil water, it will be white soup immediately after adding it). Bring to a boil over high heat, then simmer over low heat for 15 minutes. It is best not to open the lid when simmering. Add salt at 10 minutes (salt must be appropriate), MSG, and turn the fish over.

   

5. 5 Let the sauce reduce over high heat for one minute. If there is coriander, sprinkle on it. After two or three minutes, it can be boiled. When you first add the salt, you can't tell whether it's more or less because it hasn't absorbed the flavor yet. The purpose of reducing the salt over high heat is to absorb the flavor and make it thicker. If it tastes good, you don't need to do this step.