Northeastern Braised Pollack

Every winter, when we go to Northeast China, we will find that there are often big fish being sold on the roadside. Some of these big fish are Pollack, which is the fish meat freshly taken out of the ice. Although this kind of fish has hibernated, the meat is very fertile. Let us see how to make braised Pollack, a dish from Northeast China.

Braised Pollack

Material

1 pollack, 1 piece of tofu, 1 scallion, some ginger, some garlic, 0.25 tsp soy sauce, 0.25 tsp sugar, 0.5 tbsp bean paste, some peppercorns, 0.25 tsp salt, some vinegar

practice

1. Wash the fish and cut into pieces.

2. Stir-fry the onion, ginger and garlic, add the fish pieces, add some sugar, soy sauce, and bean paste, stir-fry, and add water.

3. After the water boils, add tofu and simmer, then remove from heat and add green onions.

Tips

When choosing fresh pollack, look for ones with bright eyes and white flesh.

Braised Pollack

Material

【Ingredients】

2 pollacks, 30g green pepper, 3 star anise, 3 cloves of garlic, 10g old ginger, 3g fish sauce, 20g bean paste, 10g soy sauce, 3g sugar, salt, onion

practice

【practice】

1. Prepare the raw materials in advance

Because pollack is a frozen food, you need to thaw the fish in advance and clean the internal organs.

2. Use a knife to gently tap the fish body to loosen the fish meat.

Note: Be gentle when patting, and don't break the meat. Patting can loosen the fish tissue and make it taste better.

3. Cut the beaten fish into 2-3 cm thick pieces

4. Put the cut fish pieces on a plate for later use

5. Crush the garlic and ginger; cut the scallion into sections

Ta-ta-ta: Smashing garlic and ginger helps to stimulate their aroma

6. Heat the oil in the pan until 70% hot, add ginger, garlic and scallions and stir-fry until fragrant.

7. After the aroma comes out, add the bean paste and stir-fry until the oil turns red. Then pour in the fish pieces and stir-fry. Add soy sauce for coloring.

8. Stir fry for a few times, add appropriate amount of water, add star anise and sugar to season and cook until cooked.

Note: Pollack fish is delicate, so stir-fry as gently as possible to avoid damaging the fish meat.

9. Cut the green pepper into oblique blades and the green onion into flowers

10. To ensure that the fish meat is not damaged during cooking, you can gently shake the pot or use a spatula to gently turn the fish meat.

11. When the soup is slowly tightened, add the green pepper slices and mix well, add appropriate amount of salt to taste, and add 3-5 drops of fish sauce before serving.

12. A plate of delicious braised pollack that goes well with rice is served!