Braised Sea Dogfish
This dish features a rich, savory flavor with tender, succulent meat.
Ingredients
Sea dogfish (butchered, cleaned, cut into long cubes)
750 g
Coriander
2
Soaked shiitake mushrooms
50 g
Ginger (for stir-frying aromatics)
5 slices
Scallions (for stir-frying aromatics)
5
Minced garlic (deep fried until golden)
1 tbsp
Black pepper powder
1 tsp
Sesame oil
1 tsp
Dry starch (for coating the fish)
1 tbsp
White sugar
3 tsp
Refined salt
3 tsp
Cooking wine
0.5 tbsp
Soy sauce
0.5 tbsp
Clear broth
1 tbsp
Instructions
1
Step 1
Cut the butchered, cleaned sea dogfish into long cubes, then marinate with soy sauce, black pepper powder, refined salt, scallions, ginger, and cooking wine for a short while.
2
Step 2
Remove the scallions and ginger from the marinated fish, coat it with dry starch (do not apply too much), then deep fry until golden brown and set aside. Separately deep fry the minced garlic until golden and set aside.
3
Step 3
Leave a small amount of base oil in the wok, stir-fry scallions and ginger to release aroma, add the sea dogfish, then pour in cooking wine, clear broth, soaked shiitake mushrooms, soy sauce, and white sugar. Simmer for a while, then thicken the sauce over high heat.
