Recently, my family has been enjoying cooking fish this way – simply putting it in a pot and simmering it, resulting in a flavorful and fragrant dish.
Spring is here, I need to make more fish for the children, with fewer thorns and more meat, fresh and fragrant, perfect for a down-to-earth meal. It's a staple in my family.
Recently, my family has been enjoying this way of cooking fish – just putting it in a pot and simmering it. It's flavorful and delicious.
A few days ago, I cleaned out the refrigerator and found a piece of fish belly. It must have been because the fish was too big at the time. Frozen fish inevitably has a different taste than fresh fish, so I need to boost the flavor with heavier seasonings. This is the method I often share when encountering this situation, whether it's seafood or freshwater fish. This fish belly is a piece of freshwater black fish belly. Freshwater fish inherently has a muddy smell, so making it into this spicy and fragrant fish belly is the best choice.
With the weather getting warmer, if you have a lack of appetite, a plate of this to stimulate your taste buds will definitely be a good meal. This fish belly is full of meat and has few thorns, it's also a good choice for children. This method also has a benefit - you don't need to pan-fry the fish. Many friends are afraid of pan-frying fish because the fish skin will break, making the fish unrecognizable and unappetizing. If you use this method, there's no problem, you can cook it perfectly, and it will come out perfectly intact!
Used Ingredients:
Fish Belly, Green Onion, Ginger, Garlic, Cooking Wine, Soy Sauce, Salt, Pepper, Chili Peppers, Sichuan Peppercorns, Star Anise, Sugar
Specific Instructions:
1. First, wash the fish belly and cut it into larger pieces. Then, marinate it with salt, cooking wine, and pepper for about 10 minutes to remove the fishy smell and add flavor.
2. Heat a little oil in a pot. Add (Pixian Doubanjiang - Pixian fermented broad bean paste) to cold oil and slowly fry until it turns red. Then, add chopped green onions, ginger, and garlic, along with Sichuan peppercorns and star anise, and chili peppers to fragrantize.
3. Add boiling water or broth, cooking wine, soy sauce, and sugar. Bring it to a boil over medium heat for about 5 minutes, allowing the flavors in the broth to fully mix and release their spicy and fragrant effects.
4. Rinse the marinated fish belly with water and then add it to the pot. Bring it to a boil over medium heat, and simmer for about 5 minutes. Don't cook the fish for too long, or it will become too salty and the fish meat will become too old.
Strain the remaining residue in the pot and pour the broth into a bowl. Sprinkle with chopped green onions for garnish. Dip the fish in the broth when eating - it's flavorful and down-to-earth!
Do you like this sharing today? I am Apple Little Chef, a mother of a child, besides working every day, I also cook every day. If you like my sharing, you can follow me, like, and save it. If you have any suggestions, you are also welcome to leave a comment, let's learn and discuss together. I will update it continuously every day, delicious and tasty home-style dishes, baking, banquets and other dishes. If you don't know what to eat for breakfast, lunch and dinner, come and take a look!
