The recipe for braised fish chunks

Health benefits

Grass carp: calming the liver and calming the wind, harmonizing the stomach, and warming the body

Pork belly: nourishing blood

Winter bamboo shoots: reducing phlegm

Ingredients

600 grams of grass carp

10 grams of pork belly

Scallion 10g

Winter bamboo shoots 10g

Ginger 10g

Garlic 10g

10 grams of coriander

Salt 15 grams

5 grams of monosodium glutamate

10 grams of white sugar

10 grams of rice vinegar

10 grams of dark soy sauce

10 grams of light soy sauce

Starch 50g

Pepper powder 10g

3 large grains

10g Sichuan pepper

20 grams of cooking wine

The recipe for braised fish chunks

1. Wash the scallions, ginger, and garlic, slice them into slices, and dice the garlic. Wash and cut cilantro into small pieces.

2. Wash and slice winter bamboo shoots, and slice pork belly for later use.

3. Wash the grass carp, remove the fish head, cut it into two pieces along the fish bone from the tail, and then use a knife to cut them into two centimeter thick fish pieces. Put them in a container for later use.

4. Use 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of scallions and ginger, 5 grams of pepper, 10 grams of cooking wine, and 50 grams of starch. Grab well and marinate for 10 minutes.

5. Add oil to the pot, about 500 grams of salad oil. Heat over high heat until 70% hot, then switch to medium heat and add marinated fish chunks. Fry over low heat until charred on the outside and tender on the inside. Add a strainer to control the oil and set aside.

6. Add 15 grams of oil to the pot, and when the oil is 70% hot, add seasonings and Sichuan peppercorns. Then add pork belly and stir fry until the meat turns white. Then add scallions, ginger, and garlic until fragrant. Add 1000 grams of water, 10 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of pepper powder, 10 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of white sugar, and 10 grams of vinegar. Bring to a boil over high heat.

7. Put in winter bamboo shoots slices, then add fried fish pieces, simmer over high heat for 10 minutes, then turn to medium heat and simmer for 8 minutes.

8. Collect the sauce over high heat, wait for the soup to thicken, then take it out of the pot and sprinkle some cilantro. A delicious and flavorful braised fish block is presented in front of everyone.

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