#Hebei cuisine #Braised ribbonfish

Method

1. 01

   Step 1

   Prepare the ingredients: clean the ribbonfish by removing the dorsal fin and internal organs, and cut it into appropriately sized pieces.

   

2. 02

   Step 2

   Cut the scallions into sections, crush the garlic, and slice or shred the ginger.

   

3. 03

   Step 3

   Marinate the ribbonfish pieces with white pepper powder, shredded ginger, Sichuan peppercorns, and cooking wine for about 30 minutes to allow the flavors to penetrate.

   

4. 04

   Step 4

   Coat the marinated ribbonfish evenly with flour.

   

5. 05

   Step 5

   Prepare the ribbonfish segments coated with dry powder.

   

6. 06

   Step 6

   Heat oil in a wok until it reaches 70% of its maximum temperature. Add the ribbonfish pieces and fry until golden brown. Remove and set aside.

   

7. 07

   Step 7

   You can use kitchen paper towels to absorb the excess oil from the fried ribbonfish pieces.

   

8. 08

   Step 8

   Leave some oil in the pan, add star anise, ginger slices, and garlic cloves, and stir-fry until fragrant.

   

9. 09

   Step 9

   Then put the fried ribbonfish in.

   

10. 10

    Step 10

    Pour in light soy sauce, dark soy sauce, sugar, vinegar, etc.

    

11. 11

    Step 11

    Add the scallion segments to the pot as well.

    

12. 12

    Step 12

    Add boiling water to cover the ribbonfish and simmer over medium-low heat for ten minutes.

    

13. 13

    Step 13

    Finally, reduce the sauce over high heat.

    

14. 14

    Step 14

    Finally, garnish with chopped green onions.