Braised male fish with soy sauce

Overview

Baogong fish is a kind of gaji fish, also called pangaji. The meat is thick and delicious, and it is a high-grade edible fish. Baogong fish is rich in protein and fat, as well as chromium, iodine, zinc and other minerals, which can enhance the body's energy metabolism and accelerate the restoration of normal functions of organ tissues. Here Fatty uses sauce-flavored cooking techniques to make Baogong fish. The meat of the cooked Baogong fish is delicious and rich in sauce aroma.

Tags

• hot dishes
• private kitchen
• anhui cuisine
• lunch
• dinner
• baogong fish
• clear water
• doubanjiang
• garlic
• liquor
• maggi fresh
• onions
• peanut oil
• vinegar
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the scales and internal organs of the fish and control the water.

   

2. 2 Make a slash on both sides of the fish body.

   

3. 3 Sprinkle some green onion, ginger and a little white wine on the fish and marinate for 15 minutes.

   

4. 4 Put the bean paste into a bowl, add appropriate amount of water and mix well.

   

5. 5 Heat the oil in a pan and fry the fish on both sides.

   

6. 6 Add white wine.

   

7. 7 Cover and simmer to release the aroma.

   

8. 8 Add Maggi and vinegar.

   

9. 9 Cover and simmer to release the aroma.

   

10. 10 Add appropriate amount of water.

    

11. 11 Add green onions, ginger slices, garlic cloves and sugar.

    

12. 12 Bring to a boil.

    

13. 13 Then add the prepared bean paste and a little salt.

    

14. 14 Cover and simmer over low heat for 12 minutes, then drain to reduce the juice and serve on a plate.