Braised Blackfish

Braised Blackfish

Black fish, also known as wok fish, is an economical and delicious fish with plenty of meat and few spines. Usually black fish is used to make pickled fish, but it is even more delicious and addictive when braised.

Main ingredients: black fish, garlic, spring onion, small rice pepper

1, black fish is relatively slippery, so first scalded with boiling water, then cleaned, cleaned black fish in the middle sliced open, and then chopped into large pieces.

2, chopped black fish with salt, cooking wine, onion and ginger marinade for 10 minutes, then add an appropriate amount of cornstarch, fry in a frying pan to a light golden brown and fish out.

3: Stir fry the garlic in a pan, then put a spoonful of bean paste, stir fry the fish for a few minutes, add enough water, then put soy sauce, soy sauce, oyster sauce, salt and rock sugar, boil on high heat, turn to medium heat and cook for another 20 minutes.

4: When the time is up, turn up the heat to reduce the sauce, sprinkle with small onions and peppers to serve.

Translated with www.DeepL.com/Translator (free version)