Food Craving: Hearty Main Dishes, Amazingly Easy to Make, and Irresistibly Delicious!

Original:

Previously, I shared a very satisfying fish, which was a very standard approach. Today, I want to bring youFood LoveWho can resist Braised Milkfish? It's so delicious when eaten with rice!is a dish that is my signature – Weird Flavor Tilapia. Why is it called 'Weird Flavor'? Because several seasonings sound quite discordant, but when cooked, the fish not only tastes good and is down to earth, but the flesh is also particularly tender! I feel like it's similar to Jade Vegetable Beans, where the combination of unusual seasonings is surprisingly mellow and blends well. I chose tilapia because of its good flesh and few bones, which is one of my preferred fish. This kind of fish is also very suitable for children to eat, and the belly part is particularly tender. Moreover, this dish is simple because it eliminates the need for pan-frying the fish; once the seasonings are added to the pot, you can simply put the fish in.

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Ingredients

Tilapia 1 piece, 2 tablespoons of Pixian Doubanjiang, 3 slices of ginger, 3 scallions, 1 tablespoon of oyster sauce, 3 tablespoons of soy sauce, 1 spoon of sugar, 1 spoon of salt, 1 bottle of beer, an appropriate amount of water, 2 tablespoons of vinegar, 1 star anise, 2 teaspoons of wine, 2 tablespoons of oil.

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Method

-1-

Heat a pot with cold oil, add Pixian Doubanjiang, cook over low heat until red oil appears, you can smell the fragrant chili flavor.

-2-

Cut the scallions into segments, reserving some scallion greens to garnish later. Add ginger slices and scallion segments to the pot, with Pixian Doubanjiang, stir-fry until fragrant.

-3-

Add a can of beer and an appropriate amount of water, the amount of water should be enough to cover the tilapia halfway.

-4-

Use a knife to cut a few mouths on both sides of the tilapia, which makes it easier for the flavor to penetrate.

-5-

Gently put the fish into the pot, then add oyster sauce, soy sauce, sugar, salt, star anise, and wine, if the water is not enough to cover the fish body halfway, you can add more water. Cover the pot with a lid and cook over low heat until the water boils, then turn the heat down and cook for 15 minutes.

-6-

15 minutes later, open the lid, gently flip the fish, add vinegar, then cover the pot with a lid and cook over low heat for 10 minutes.

-7-

Finally, add the scallion greens, and stir-fry over high heat to thicken the sauce before serving.

-8-

I sprinkled a little more scallion flowers at the end, which looks better.

-9-

This dish is very delicious and down to earth, and the fish soup is also very flavorful. The tilapia belly is very tender and makes you unable to stop.

-10-

Unlike braising methods, this fish has Pixian Doubanjiang and vinegar, oyster sauce and other seasonings, so its flavor is more rich and layered.

-11-

Pinch a piece of the belly part, it's very tender, took a bite and couldn't stop.

-12-

This is a meal: Weird Flavor Tilapia, Stir-fried Bean Sprouts with Garlic, Chicken Bone Soup with Bean Sprouts.

Review

1. Heat a pot with cold oil, cook Pixian Doubanjiang over low heat until red oil appears, then add scallion segments and ginger to fry fragrant, then add beer and water.
2. Cut the fish body into several mouths, then put it into the pot, add oyster sauce, soy sauce, sugar, salt, star anise, and wine, add an appropriate amount of water to cover the fish body halfway, cover the pot with a lid and cook over low heat until the water boils, then turn the heat down and cook for 15 minutes, then gently flip the fish, add vinegar and cook for 10 minutes.
3. Add scallion greens, stir-fry over high heat to thicken the sauce, put it on a plate and sprinkle some scallion flowers.

Key Points and Techniques

1. I chose tilapia because of its tender flesh and few bones, other fish can also be used, but I recommend freshwater fish.
2. Cut a few mouths on the fish body to help with flavor penetration.
3. Wait until the end to add vinegar to prevent it from volatilizing.

For more recipes, please follow 'Food Companion and Food Love' headline number. Food Companion: Record of baby's food; Food Love: Home-style dishes for everyday meals. When the flavor is the most intense, it is home.