In Guangdong, it refers to the dried product of cod, a cold water fish (mainly produced in the frigid seas), which is called "Chaiyu" by the Cantonese because it looks like firewood. It has the function of strengthening the spleen and stomach and benefiting the yin and blood. It is often used to make soup and congee.

How to make braised woodchuck

1.

Look at the fresh black fish

2.

Small amount of ginger and bell pepper

3.

The fish should be removed from the guts and intestines

4.

Decapitate the fish, and cut bell pepper and ginger into julienne strips

5.

Add oil to the pot. When the oil is hot, fry the fish first

6.

Sprinkle salt evenly

7.

Fry for a few moments, turn over, and fry both sides to a slight brown

8.

Drizzle with soy sauce for coloring

9.

Transfer to the side of the pot, put in the bell pepper and julienne ginger, and put a little bit of salt on the bell pepper to taste

10.

10.

And then stir fry

11.

Put water to cook for two minutes

12.

Sprinkle with monosodium glutamate (MSG)

13.

Boiled on the plate

14.

Braised woodchuck that is ready

Braised woodchuck is ready

Braised woodchuck that is ready

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