Ingredients

3 pollacks

Accessories

1 teaspoon pepper

1/2 sugar teaspoon

3 cloves of garlic

20 grams of pickled pepper

1 teaspoon of vinegar

2 green onions

Table salt 1/2 teaspoon

1 handful Sichuan peppercorns

2 teaspoons light soy sauce

1 tablespoon bean paste

1 teaspoon cooking wine

1 tea of ??chicken powder

1 spoon of ginger

How to prepare braised pollack

1.

Wash the pollack Cut into 2~3 cm thick sections, mix well with cooking wine, pepper, and salt and marinate for a while

2.

Hot pepper, pickled pepper, green pepper, and bean paste Set aside

3.

Cut onion, ginger and garlic and set aside

4.

Heat oil in a pot and add watercress Stir-fry soy sauce, pickled peppers, pepper rings, onions, ginger, garlic and dried Sichuan peppercorns into red oil

5.

Add a little light soy sauce and half a bowl of water to boil< /p>

6.

Pour in the pollack segments, bring to a boil and add salt, sugar, and vinegar

7.

Reduce to low heat and bring to a boil After 20 minutes until the soup is concentrated, add a little chicken powder

Cooking Tips

1. When stewing fish, do not stir-fry, as the fish will break easily;

3. Since the pollack meat is tight, the cooking time should be longer, usually no less than half an hour.