How to Make Braised River Pufferfish

Steamed Pufferfish Ingredients Introduction

Main ingredients:

Pufferfish (one catty)Ginger(a piece)Chili pepper(one) Pruning Bean Sauce (two and a half spoons)

Auxiliary materials:

Onion (one stalk)Chicken essence(a little bit)

Steps to make Steamed Pufferfish:

1. Prepare the ingredients,

2. Cut off the pufferfish's belly, remove all internal organs (can ask the fish seller to help),

3. Wash out the black membrane of the belly thoroughly and squeeze it out,

4. Clean the fish well, cut the ginger into strips, chop the chili pepper into pieces, slice the onion, add two and a half spoons of Pruning Bean Sauce,

5. Heat oil in a pot until hot, stir-fry the ginger and chili pepper to release their aroma first,

6. Sauté the fish for a while to enhance its flavor,

7. Stir-fry with the Pruning Bean Sauce,

8. Add an appropriate amount of water, just enough to cover it,

9. Add a little chicken essence to refresh the taste,

10. Cover and boil over high heat then switch to medium-low heat for slow cooking until well flavored,

11. Reduce the sauce almost done before adding the onion, (do not let all the juice burn dry),

12. Serve in a dish, it's so delicious you can't stop eating

13.

Tip:

Clean the black part of the pufferfish's belly thoroughly and remove all internal organs. Enjoy it fearlessly; even those who do not eat fish like this pufferfish, its meat is very fragrant and smooth.

Buy fresh pufferfish without peeling, you can also add a little white Turnip to cook together,White turnip detoxifies.