Braised Fish Pot
First simmer the dried fish fillet in broth, cut into chunks, then braise with ingredients such as fermented red bean curd, ground fermented soybeans and other ingredients, and thicken the sauce with starch.
Ingredients
dried fish
1 (500 g)
radish
1 (500 g)
ginger
several slices
minced garlic
1 tbsp
fermented red tofu
1/2 tbsp
fermented soybean paste
1 tbsp
green onions (cut into segments)
3
wine
2 tbsp
cilantro
2
tofu
to taste
salt
to taste
sugar
to taste
light soy sauce
to taste
dark soy sauce
to taste
dried tangerine peel
to taste
star anise
to taste
cornstarch
to taste
water (for mixing fermented red tofu and bean paste)
2 tbsp
oil
3 tbsp
Instructions
1
Step 1
Mix the fermented red tofu and fermented soybean paste with 2 tbsp of water until smooth. Place the dried fish in boiling water, bring back to a boil, then simmer over low heat for about 1 to 2 hours. Remove and let cool completely, then cut into chunks. Reserve the fish broth for later use.
2
Step 2
Heat 3 tbsp of oil and sauté the ginger, garlic, fermented red tofu, and fermented soybean paste until fragrant. Add the fish and stir-fry briefly. Pour in the wine and seasonings, then simmer over low heat until the flavors are absorbed. Thicken with a cornstarch slurry, scatter the green onions and cilantro on top, and serve straight from the pot.
