The recipe for braised freshwater bass

Ingredients

1 freshwater bass

A suitable amount of vermicelli/black fungus

Scallions, ginger, garlic, coriander in moderation

Octagonal, fragrant leaves, and Sichuan pepper in moderation

A little Baijiu

Soy sauce, vinegar, oyster sauce in moderation

Salt and sugar in moderation

The recipe for braised freshwater bass

1. After cleaning the fish, cut several layers, sprinkle with ginger powder and salt, and marinate a little Baijiu for about half an hour to remove fishiness and taste the salt.

2. Prepare auxiliary materials

3. Add a little more oil to the pot and fry the fish on both sides until golden brown. More oil, medium heat fried fish, not easy to stick to the pot.

4. Pour out excess oil and leave some base oil in the pot. Add chopped scallions, shredded ginger, garlic slices, fragrant leaves, star anise, and Sichuan pepper and stir fry until fragrant. And pour in soy sauce, vinegar, oyster sauce, an appropriate amount of salt and sugar to enhance the flavor.

5. Add water to cover the fish, then turn to high heat and braise. If you have noodles or fungus, you can put them in and cook them together, which is particularly flavorful.

6. Wait for the soup to thicken, add cilantro and chopped scallions, and start cooking.

Tips

Compared with other liquors, Baijiu has better ability to remove fishy smell!

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