Stewed halibut (partridge)

I always think of the taste at home, but I can't eat it.

Hokkaido produced halibut (we call it "fish"), I found it by chance in the supermarket, or processed, especially fresh, 2 only 500 yen, it's in season, I think, buy it back to the water, and then you can do it.

Ou mom video taught, perfect, before the uploading of a sketchy, the photo did not take, the second time to do, took a picture, soy sauce amount of carving cups over the amount of modifications made. I'm not sure if you're interested in this, but I'm sure you'll want to try it out.

Ingredients ?

Fish Halibut 2, gutted nearly 500g

Scallion half

Ginger 6 slices

Peppercorns 15

Garlic 4 cloves

Vinegar 1 tsp

Daishu 2

Salt a little

Salad oil 100ml

YiPinShui Soy Sauce 80- 100ml

How to make stewed halibut (parboiled fish) ?

The fish is gutted and reamed on both sides for good flavor.

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Pour in oil, a little more. This is a 32cm diameter wok. Put in the peppercorns, spices, green onions, ginger and garlic in turn, and wait for the aroma to stir.

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Pour in Yipin fresh soy sauce, about 80ml so. When the soy sauce bubbles, add the fish for about 50 seconds on each side, black side up, and finally add a spoonful of white vinegar to deodorize. Don't boil the soy sauce dry.

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Add cool water, do not have to completely cover the fish. Bring the water to a boil over medium-high heat, then simmer over medium heat until the sauce thickens. Taste for salt during the cooking process, and add a pinch of salt if it's too light; I didn't use any salt at all.

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As long as you follow the steps to should not fail oh.

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Tips

Oil should also be more than normal. A tsp of white vinegar to deodorize.