Three Cups of Ribbonfish

Method

1. 01

   Step 1

   Prepare the raw materials.

   

2. 02

   Step 2

   Clean the ribbonfish thoroughly, cut it into sections, and make some even cuts on both sides.

   

3. 03

   Step 3

   Squeeze the juice from the ginger slices and scallion segments and drip it into the ribbonfish segments. Add a pinch of salt, mix well, and marinate for ten minutes.

   

4. 04

   Step 4

   Drain the water that comes out during marinating, pat dry with kitchen paper, and coat both sides evenly with cornstarch.

   

5. 05

   Step 5

   Pour sesame oil into a pan and heat it to about 30-40% of its maximum temperature. Add the ribbonfish pieces and fry over medium-low heat until both sides are golden brown.

   

6. 06

   Step 6

   Remove the fried ribbonfish from the pan and sauté the scallions and ginger in the remaining oil until fragrant.

   

7. 07

   Step 7

   Add rice wine, soy sauce, star anise, bay leaves, and an appropriate amount of boiling water.

   

8. 08

   Step 8

   After bringing it to a boil again, add the ribbonfish and simmer over medium-low heat until the broth thickens.

   

9. 09

   Step 9

   It's done cooking, ready to eat.