Today is the Great Snow solar term, and a plate of steaming hot braised ribbonfish is the warmest comfort in winter. Looking at its color and smelling its aroma, who could resist such a delicious dish?
Materials
ribbonfish
500 grams
1 piece of ginger
scallions
1 section
garlic
1 head
Sichuan peppercorn
1 spoon
star anise
2
Cinnamon
1 piece
Bay leaves
2 pieces
Small peppers
5
Light soy sauce
5 spoons
Dark soy sauce
2 spoons
cooking wine
2 spoons
Oyster sauce
2 spoons
White sugar
1 spoon
Apple cider vinegar (or balsamic vinegar)
2 spoons
salt
1 spoonful
cooking oil
Appropriate amount
flour
a little
Clear water
2 bowls
Steps for making braised ribbonfish
Step 1
Wash and drain the ribbonfish pieces. Pour flour into a plate, place the ribbonfish pieces on the plate, and coat both sides with flour.
Step 2
Pour oil into a pan, shake off the excess flour from the ribbonfish pieces, and pan-fry until golden brown on both sides. Remove and set aside.
Step 3
Leave some oil in the pan, then add scallions, ginger, garlic, Sichuan peppercorns, and small red chilies and sauté until fragrant.
Step 4
Add the pan-fried ribbonfish and pour in water.
Step 5
Add light soy sauce
Step 6
Add dark soy sauce
Step 7
Add cooking wine
Step 8
Add oyster sauce
Step 9
Add star anise, cinnamon, and salt, stir well, cover and bring to a boil over medium heat.
Step 10
It smells amazing when it's cooked and plated! It's perfect with rice!
