Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Black fish ( one ) | Onions ( appropriate amount span> ) |
Ginger ( Six or Seven Pieces ) | Garlic ( five or six cloves ) |
Edible oil (appropriate amount) | Cooking wine ( appropriate amount ) |
Light soy sauce ( Appropriate amount ) | Sugar ( Appropriate amount ) |
Aniseed (a small amount) | Zanthoxylum bungeanum ( About ten ) |
Flour ( Adequate amount ) | Salt ( Appropriate amount ) |
Vinegar ( Appropriate amount ) |
How to braise black fish
1.One black fish, clean it
2.Cut into sections (about 3 cm) and marinate with cooking wine and salt for 30 minutes
3. Coat each piece of fish with dry flour
4. Heat the oil to 50% to 60% heat, put the fish pieces into the pan, and fry until both sides are golden
5. Out for backup
6. Let the oil for frying fish settle for a while, set aside the clear oil on top, and add Sichuan peppercorns.Fry in the pot until the aroma comes out and take it out
7.Put onion, ginger, and garlic into the pan and fry until fragrant
8.Add cooking wine, light soy sauce, vinegar, appropriate amount of sugar, and water (just enough to submerge the fish pieces) p>
9. Wait until the water boils, add fish pieces, bring the soup to a boil, turn to medium heat, and add salt Just enough and continue to simmer.(During this period, you can use a spatula to gently stir the fish pieces and slide them along the pot.Do not stir them to avoid turning the fish pieces into pieces.)
10.After the soup is ready, serve out and enjoy
Tips
When the soup is half-drained, quickly turn the fish pieces over so that both sides of the fish are evenly flavored.
Those who like spicy food can add some chili pepper segments.Salt
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
