Braised haddock
Fresh Haddock bought six big pieces, toogeely More than 700 g, all dried up in one nightThe meat of this kind of fish is very tender and will never be old when cooked The meat is thick and has few thorns. It takes longer to marinate But once it's Salted in, it's very delicious1. I don't know whether the Haddock translation is accurate or not. The English is haddock2. it is strongly recommended to use Wanzi brand soy sauce. The taste will be different3. the bran is still at home. Originally I wanted to use chestnut, but there was not much left at home
Step 1 . Cut the fish into large pieces and marinate them with Shaoxing wine and salt. Put it in the refrigerator, eat it at night and marinate it in the morning.
Step 2 . Press the fish dry with a kitchen towel. Heat the oil in the pan over medium heat until the fish is golden.
Step 3 . Fry the fish and clip it out. Use the oil of fried fish in the pan, add the bean paste, and stir fry the onions, ginger and garlic until fragrant. Spray a little Shaoxing wine and soy sauce. Add stock. Put the fish in again. I wish the soup could almost drown the fish. A little sugar can be added.
Step 4 . Let the fish soak the soup in the small fire, just like a dry pot. The advantage of haddock is that its meat is naturally delicate and will not be burnt old. While waiting for the soup, I soaked the bran and cooked it with water and white mushrooms. When the soup is almost finished, spray a small amount of vinegar, put in the bran, suck in the juice, and then put it on a plate. In this way, the roasted bran will not taste too strong.
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