Braised freshwater bass

Method

1. 01

   Step 1

   After cleaning the fish, make a few cuts, sprinkle with minced ginger, salt, and a little white wine, and marinate for about half an hour to remove the fishy smell and allow the salt to penetrate.

   

2. 02

   Step 2

   Prepare auxiliary materials

   

3. 03

   Step 3

   Heat oil in a pan (you can use a little more) and fry the fish until golden brown on both sides. Use plenty of oil and fry over medium heat to prevent the fish from sticking to the pan.

   

4. 04

   Step 4

   Pour out the excess oil, leaving some in the pan. Add chopped scallions, shredded ginger, sliced ​​garlic, bay leaves, star anise, and Sichuan peppercorns and stir-fry until fragrant. Then add soy sauce, vinegar, oyster sauce, and appropriate amounts of salt and sugar to taste.

   

5. 05

   Step 5

   Add water to cover the fish, cover, and braise over high heat. If you have glass noodles or wood ear mushrooms, you can add them in to cook together; they will make the fish especially flavorful.

   

6. 06

   Step 6

   Once the broth has thickened, add cilantro and chopped scallions, then remove from heat.