How to Make Stewed Fish

Ingredients Introduction

Silver pomfret fish 2 pieces &mild cooking wine as needed mung beanssoy sauce a little sugar, a little salt &salt as needed &black pepper powder a little scallion slices ginger slices and garlic cloves as needed &vegetable oil as needed &star anise a little scallion slices ginger slices garlic cloves as needed

Stir-fried fish Steps:

1. Clean the silver pomfret fish by removing belly and gills, wash thoroughly

2. Make several cuts on the fish's body without cutting too deeply to prevent the fish from breaking easily

3. Prepare scallion slices ginger slices and garlic cloves, lightly smashed with a knife

4. Dry the fish well and coat it with cornstarch

5. Heat the pot and add oil until it's seven-tenths hot, then fry the fish on low heat

6. When the skin of the fish turns golden brown, gently shake the pan to ensure the skin doesn't stick to the bottom, flip the fish over and fry the other side 7. Once both sides of the fish are fried, add scallion slices ginger slices garlic cloves and star anise, stir-fry until fragrant 8. Pour in the seasoning mixture (mild cooking wine salt mung bean soy sauce sugar black pepper powder and water), ensuring it covers half of the fish's body

9. Maintain low heat, continuously spoon the fish broth over the fish to ensure even heating

10. When the fish is cooked through, turn off the heat

11. Remove the fish from the pot and thicken the sauce by making a roux fish broth 12. Pour the thickened sauce over the fish and sprinkle with scallion flowers and Sichuan pepper for garnish

Turn off the heat when the fish is cooked.

Drain the fish soup and thicken it slightly.

Pour the sauce over the fish, sprinkle with scallions and Sichuan peppers for garnish.