Delicious and Easy Tianjin Home-Style Braised Fish Recipe: Tender Meat, Rich Sauce, Perfect with Rice!
Red braised fish, called 'nao yu' in Tianjin, often shortened to 'jia nao'. Tianjin people love to eat seafood, red braised fish has the auspicious meaning of 'red and prosperous' and 'abundance every year', therefore, it is one of the indispensable dishes for the New Year's Eve dinner in Tianjin. Almost every household in Tianjin makes 'jia nao yu'. Tianjin's home-style 'jia nao yu' has a russet red color, tender and soft meat, slightly salty and sweet, with a strong soy sauce flavor. It's a perfect match for drinking and eating!
Below, Lao Hai will introduce the recipe for my family's 'jia nao yu' for your reference, hoping to provide you with a choice for your family's New Year's Eve dinner!
I. Ingredients
1, Main ingredients: Nile perch, you can also add tofu and fish balls to cook
2, Accessories: Green onion, ginger, garlic, old soy sauce, light soy sauce, vinegar, sugar, salt, dried red chili peppers, star anise, cooking wine, water
II. Production process
1, Clean the fish, cut knife on both sides, prepare
2, Slice green onion, ginger slices, smash garlic, prepare
3, Pour a large bowl, pour in vinegar, old soy sauce, light soy sauce, cooking wine, salt, sugar and water to make a juice, prepare
4, Coat the two sides of the Nile perch evenly with starch, heat a large amount of oil over high heat, and then put the fish in to pan-fry until golden brown
5, After frying, take the fish out, prepare
6, Pour oil again. Put green onion, ginger, garlic, star anise, chili peppers into the pan to stir-fry
7, After the spice releases its aroma, put the fish in, then pour in the prepared juice until the juice reaches half the body of the fish
8, Boil over high heat for 5 minutes to evaporate as much vinegar as possible. Then, cover the lid and simmer over low heat for 20 minutes. Flip the surface twice during this process to prevent sticking to the bottom
9, When the fish meat is cooked, boil over high heat to thicken the soup and reduce the juice. Turn off the heat and take it out. A plate of oily, red and rich in sauce, fragrant and flavorful 'jia nao yu' is ready. When making 'jia nao yu', you can also add tofu, fish balls and bean curd sheets. The vegetables absorb the soup, and sometimes they are even more delicious than the fish meat. Friends who are interested can try it!
'Exploring the city's alleys and savoring the lives of the people'! Lao Hai hopes that you and I can jointly discover, make and taste delicious food and share a healthy life together! If you like 'Lao Hai's 'With Distant Lands' , please give a follow and a like to support us, thank you!
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