Authentic Homemade Braised Ankang Fish

Main Ingredients ?

Ankang fish

Supplement

Vinegar Salt Onion Ginger Garlic Dark Soy Sauce Sugar

Home Made Braised Ankang Fish Step by Step

1.? Ankang fish handle clean, chopped into pieces, this fish meat is fat and tender, no messy thorns.

2.? Chopped fish pieces into the frying pan and fry a little bit to sheng out standby. Another pot, pour the right amount of oil, add onion, ginger and garlic slices fried incense.

3. Old soy sauce boiling, add the right amount of hot water, seasoned salt, sugar, vinegar, the fried fish pieces into the pot.

4.? Cook until the soup received half of the taste, according to the situation and then make adjustments. Collect the soup, turn off the fire, serve, OK!

Tips

Small knowledge

Ankang fish, also known as the toad of the sea, looks ugly, but the flavor is very fresh, delicate meat, you can braise, you can enter the soup. Ankang fish is rich in nutrients, the whole body is a treasure, especially the stomach and liver of the ankang fish can be a separate dish. Once in the unit cafeteria dinner, the chef brought up a pot of monkfish stomach burned snow vegetable soup, we are extremely praised, swept away. The stomach of the monkfish has to be burned vigorously for a while so that it does not taste hard. The cafeteria also serves the liver of the monkfish in snowy vegetable soup. The liver of monkfish is very delicate and soft, and when it is raw, it feels soft to the touch, so you have to take it out of the fish body carefully, like tofu, and not pull it hard. When cooked, the liver is orange-red in color, which dyes the broth in a bright color, and with the turquoise snow peas, it looks very appetizing and tastes better in the mouth than the livers of four-legged land animals and two-legged chickens, ducks, and geese I've ever eaten.