The method for making dry-braised codfish

Ingredients Introduction

Hairtail fish(two pieces),Dried shiitake mushrooms(one piece), green onion ginger(adequate amount),star anise(one piece),Sichuan fermented bean paste(forty grams), rice wine (twenty-five grams), soy sauce vinegar(20g),(fifteen grams), salt (two grams), sugar chicken essence(25g),Hairtail fish dry-baking method(2g)

1. Cut the green onion into segments, slice the ginger, and finely chop forty grams of Sichuan fermented bean paste.

2. Clean the hairtail fish, cut it into pieces, and fry both sides until thoroughly cooked with hot oil.

3. Remove excess oil, sauté the star anise, green onion segments, and ginger slices until fragrant. Add the finely chopped Sichuan fermented bean paste and sauté until red oil is released, then add shiitake mushroom pieces and stir-fry. Pour in twenty-five grams of rice wine, twenty grams of soy sauce, fifteen grams of vinegar, twenty-five grams of sugar, two grams of salt, and an appropriate amount of water. Bring to a boil, place the fish in the pot with the lid on, simmer for ten minutes over low heat, add two grams of chicken essence, remove the fish, and pour the remaining sauce with a little sesame oil over the fish.

Sauté the narrow oil until fragrant.