Foodabc Chinese cuisine Shandong cuisine

red-cooked fish

2025-03-31 15:00:22 553

Fish not only tastes delicious, but also has extremely high nutritional value. The protein contained is of high quality and has a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, and a certain amount of minerals such as calcium, phosphorus, and iron. Although fish meat has a low fat content, its fatty acids have been proven to have hypoglycemic, heart protective, and anti-cancer effects. The vitamin D, calcium, and phosphorus in fish can effectively prevent osteoporosis.

Details of ingredients

fish1 article
ScallionOne root
garlic3-4 petals
ginger6 pieces
pepper15 capsules
Octagon1-2
White sugar5 grams
salt5 grams
Mirin 5~10g

Technique

difficultySimple
workmanshipfry
tastesalty and savory
timean hour

Steps to make red-cooked fish

1. Remove the gills, internal organs, and scales from the fish, wash it clean and set it aside.
2. Empty the water from the fish, place it on a cutting board, and use kitchen paper to absorb any excess water.
3. Divide the fish into three sections. My fish is relatively long, but if it is short, it can be divided into two sections.
4. Cut each section of fish into diagonal knife flowers for better flavor.
5. Cut the scallions, ginger, and garlic and put them in a container.
6. Pour in an appropriate amount of rice vinegar.
7. Add an appropriate amount of soy sauce, with a ratio of approximately 3:1 between soy sauce and rice vinegar.
8. Add white sugar.
9. Add edible salt.
10. Add seasoning, about 5 to 10 grams, then add an appropriate amount of water to make a sauce, set aside.
11. Add an appropriate amount of peanut oil (slightly more than usual when stir frying) to an iron pot, and heat Sichuan peppercorns and star anise together in the oil.
After the oil is heated, quickly add the fish section and cover the pot to prevent oil splashing.
13. Fry both sides until golden brown, and you can fry them a little older to make the braised dish more fragrant later.
After frying all the fish sections, put them in a container.
15. Heat the remaining oil in the iron pot again and arrange the fish sections neatly.
After the oil pot is heated up, quickly pour the prepared juice into the fish pot and cover it with a lid to make it boil.
Add enough water just enough to cover the fish. (Remember not to add water halfway)
18. After boiling over high heat, simmer slowly over low heat until the juice is dry and ready to cook.