Ingredients

1 piece of black fish

An appropriate amount of flour

An appropriate amount of oil

More than a dozen Sichuan peppercorns

1 piece of aniseed

1 piece of green onion

1 piece of garlic

A few slices of ginger

Two or three dried red peppers

An appropriate amount of vinegar that is incompatible with food

A little sugar that is incompatible with food

Half a spoonful of salt

A little light soy sauce

A little cooking wine

How to make braised black fish

Illustration of how to make braised black fish 11. Prepare the ingredients: wash the black fish, clean the internal organs, and scrape them clean with a knife Scale the fish, cut off the dorsal fin, cut the green onion into sections, slice the ginger, and pat the garlic out

Illustration of braised black fish 22. Cut the black fish into about three centimeters, because the flesh of the black fish is thick and it will not taste good if it is cut thickly

Illustration of how to make braised black fish 33. Coat all fish segments with flour

Illustration of how to make braised black fish 44. Pour an appropriate amount of oil and use medium heat. Because it needs to be fried, the amount of oil should be More stir-frying than usual

Illustration of how to cook braised black fish 55. When the oil temperature is 50% to 60% hot, add the fish coated with flour. Do not turn it. Wait until one side is fried and set, then turn it over and fry them one by one. Plate for another use

Illustration of braised black fish 66. Change to another frying pan, and slowly pour the oil from the fried fish into the new pot, because there is some sediment in the pot that just fried the fish. Flour, now only take the oil on the surface

Illustration of braised black fish 77. First add the peppercorns, aniseed and dried red pepper and saute until fragrant

Illustration of braised black fish 88. Then Add onion, ginger and garlic and stir-fry until fragrant. At this time, add vinegar/cooking wine to enhance the flavor and remove the fishy smell. Season with salt, light soy sauce and sugar. Then pour in enough water to cover the fish. Because it is urgent, this I didn’t take any pictures during the first step

Illustration of braised black fish 99. Then add the fried fish pieces, do not flip them, keep them as they are, cover the pot, simmer over medium to low heat, do not flip them back and forth in the middle, you can use Gently push the bottom of the pot with the spatula, and slowly shake the wok to prevent the bottom of the pot from sticking. Then pour the soup on the fish to make the fish on top also delicious

Illustration of braised black fish 1010. When the juice has reduced a bit, gently turn the fish over piece by piece to allow the flavors to absorb evenly, and then slowly reduce the juice

Illustration of braised black fish 1111. Put it on a plate and pour the soup on it. Isn’t it delicious?

Use your mobile phone to watch how to make this dish

Tips

1. The black fish meat is relatively thick, so don’t cut it too thick to avoid losing the taste. Coat it with flour before frying to better maintain its shape

2. Do not use a shovel to turn the fish back and forth during the cooking process, only push it gently on the bottom of the pot, or shake the wok Keep the fish from sticking to the pan

3. When turning the fish over with chopsticks, you should move lightly and quickly, otherwise the fish will be smashed