Braised cured fish with green pepper

Braised cured fish with green pepper

Introduction:

"The taste is very unique. Thorn and meat are separated. They taste tender but not woody."

Production steps:

Step 1: pickle the cured fish (I've been soaking for a day), soak the agaric, tear the small pieces, and cut the green pepper into pieces.

Step 2: fry in a little oil until yellowish.

Step 3: saute shallot, ginger, garlic and star anise in a little oil.

Step 4: stir fry the fish pieces to get the flavor of onion and garlic.

Step 5: put one tbsp of soy sauce, half tbsp of soy sauce, half tbsp of sugar, one tbsp of cooking wine, just submerge the fish in boiling water, and simmer until the fish is soft and rotten.

Step 6: add green pepper, agaric, a little 13 incense, green pepper cut raw, out of the pot put MSG, mixed with a teaspoon to taste.

Step 7: close up of finished product

Step 8: close up of finished product 2

Materials required:

Smoked fish: right amount

Green pepper: right amount

Auricularia auricula: right amount

Onion, ginger and garlic: right amount

Star anise: right amount

Soy sauce: 1 tbsp

Half a teaspoon

Sugar: half a teaspoon

Cooking wine: 1 tbsp

Thirteen spices: one teaspoon

MSG: 1 teaspoon

Salt: right amount

Note: the first time to do, taste good, I hope you like it

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh