The recipe for braised preserved fish chunks in sauce

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

White sugar: low protein

Ingredients and materials

500g cured fish

15 grams of vegetable oil

10g braised soy sauce

5 grams of scallions

5 grams of ginger

An octagonal one

Four garlic cloves

10 grams of cooking wine

5 grams of white sugar

One dried chili pepper

5 grams of chicken essence powder

The recipe for braised preserved fish chunks in sauce

1.This is the preserved fish I marinated before the Chinese New Year, including silver carp and grass carp.

2. Because preserved fish are relatively salty, soak them in clean water for about 5 hours before eating, and then rinse them with water several times. I cut the cured fish into pieces and stored them in bags in the refrigerator after marinating. When eating, I just need to take out a bag.

3. Heat the wok and cool the oil. When the oil is 70% hot, add scallions, ginger, dried chili peppers, and star anise to the wok and stir fry until fragrant.

4. Pour in the fish chunks, do not flip them back and forth. Pick up the pot and gently shake it. Fry both sides of the fish chunks over medium heat until they turn slightly yellow.

5. Add boiling water, the water should submerge the fish pieces.

6. Then add braised soy sauce, cooking wine, and white sugar in sequence.

7. Cover and simmer over low heat for 10 minutes.

8. Add minced garlic and chicken essence powder for seasoning.

9.When the juice in the pot is almost finished, turn off the heat, put it on a plate, and sprinkle some small scallions as a decoration.

10. Finished product image, doesn't it look very appetizing!

Tips

When marinating preserved fish, there is a lot of seasoning and salt added, and it is very flavorful. Therefore, salt should not be added when cooking. It's best to use braised soy sauce. Firstly, it has a beautiful color, and secondly, it tastes appetizing.

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