Stewed fish
Overview
Dad’s friend sent me a big fat-headed fish, which was too big. Just take the middle section and make a big pot. There are fish and vegetables, stewed randomly, but the taste is not messy. It smells good!
Tags
Ingredients
Steps
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Look at this big fat-headed fish, cut into three sections, it takes up the largest 34cm sink in my house
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Take the middle piece, which is the belly of the fish, then divide it into two pieces and fry them in oil pan respectively
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Fry on one side and then flip over. Do not touch the fish during this time to prevent the skin from breaking. After frying, take it out and set aside
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In a separate pan, sauté onion, ginger and aniseed
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Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of white vinegar, and a little sugar (for freshness, no sweetness)
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Add hot water
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Add the fried fish segments
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Add 1 tablespoon bean paste and dried red chili cut into sections
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While the fish is stewing, prepare the vegetables. You can add any vegetables you like, Chinese cabbage is the best, but unfortunately I don’t have any at home. The ready-made ones at home include eggplant, dried tofu, and rapeseed. Clean them, tear the eggplant into pieces, cut the dried tofu into wider strips, and cut the rapeseed into two parts
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Simmer the fish over low heat, turning it several times to prevent it from burning
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Simmer until the soup is thick and there is not much left, add eggplant and dried tofu
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Stew until the eggplant is tender and the dry tofu is fragrant
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Add rapeseed
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Simmer for two minutes until the rapeseed is cooked, then pour in an appropriate amount of pepper oil (bought in a group, it is very fragrant and a little numb).
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Mix well and serve
