Shanxi Stove Fish
关于晋菜特色美食是一道经典晋菜炒约分钟即可完成主料选用酱油
Shanxi's Shanxi cuisine has a long history, and Shanxi braised fish is one of its representative dishes. It has a fresh and strong taste, makes good use of vinegar, and is good at stir-frying, stewing, simmering, and steaming, which fully reflects the cooking wisdom of Shanxi cuisine.
食材清单
- Soy sauce 200ml
- 5 star anise
- 2 pieces of cinnamon
制作步骤
- 1. Cut the fish into pieces, blanch in cold water to remove the blood foam, remove and drain
- 2. Heat oil in a pan, add rock sugar and stir-fry over low heat until caramel color
- 3. Add fish and stir-fry until browned, add onion, ginger, garlic and star anise and stir-fry until fragrant
- 4. Pour in appropriate amount of hot water, add soy sauce and cooking wine, bring to a boil over high heat, then reduce to low heat
- 5. Simmer for 30-45 minutes until the ingredients are soft and fragrant.
- 6. Reduce the sauce over high heat until it becomes thick and hang a spoon over it. Take it out of the pan and put it on a plate and sprinkle with chopped green onion.
文化小知识
Shanxi braised fish embodies the culinary essence of Shanxi cuisine. Jin cuisine is famous for its sour taste, and Shanxi people make good use of vinegar and pasta. Shanxi cuisine pays attention to heat and preparation time. Sliced noodles, oily meat, and Datong’s delicious fish are all classic representatives of Shanxi cuisine. In Shanxi, people are very particular about the selection of ingredients and the control of heat. Shanxi braised fish is the epitome of this ingenuity.