Braised Butterfish
Butterfish has few bones and tender meat, making it suitable for all ages. This braised butterfish features an attractive color, savory meat, and a rich, delicious sauce.
Story
Butterfish has few bones and tender meat, making it suitable for all ages. This braised butterfish features an attractive color, savory meat, and a rich, delicious sauce.
Ingredients
Butterfish
1
Cooking oil
to taste
Cooking wine
to taste
Five-spice powder
to taste
Light soy sauce
to taste
White sugar
to taste
Salt
to taste
Chicken essence
to taste
Green onion segments
to taste
Chopped green onions
to taste
Minced ginger
to taste
Minced garlic
to taste
Diced red pepper
to taste
Red pepper
to taste
Instructions
1
Step 1
Prepare chopped green onions, minced garlic, and diced red pepper.
2
Step 2
Prepare minced ginger and green onion segments.
3
Step 3
Heat a suitable amount of cooking oil in a wok. Add cooking wine, five-spice powder, and light soy sauce. Pour in boiling water to bring the pot to a boil, then add the green onion segments.
4
Step 4
Wash the butterfish, remove the gills, entrails, and scales. Wash again and drain the water. Place the fish into the pot (no need to score the fish as the meat is tender). Bring to a boil.
5
Step 5
Add an appropriate amount of white sugar and salt. Continue to cook.
6
Step 6
Add chicken essence, chopped green onions, minced garlic, and diced red pepper. Cook until the sauce thickens.
7
Step 7
Reduce the sauce until thickened. The braised butterfish is now ready to serve. It features an attractive color, tender meat, and a rich, fragrant sauce.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
