Main Ingredients:
Red-tailed fish: appropriate amount.
Auxiliary Ingredients:
Ginger: appropriate amount; Chili: appropriate amount; Scallion: appropriate amount.
Seasonings:
Sichuan peppercorn: appropriate amount; Pixian bean paste: appropriate amount; Sugar: appropriate amount; Vinegar: appropriate amount; Braised soy sauce: appropriate amount; Cooking wine: appropriate amount; Salt: appropriate amount.
Taste: Slightly spicy; Cooking Method: Braising; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Braised Red-tailed Fish
Heat the wok with a little oil, cut the red pepper, scallion, and ginger into sections, add Sichuan peppercorn and a little salt, fry until fragrant, and set aside.
Clean the red-tailed fish and make a few cuts on it. Since the fish is too long, I cut it in half for frying.
Add oil to the wok, sprinkle a little salt, and fry the fish until both sides are golden brown. (The purpose of adding salt is to prevent sticking to the pan.) Add an appropriate amount of cooking wine and vinegar. Since the fish has been marinated, I did not add salt again. Cook with an appropriate amount of water until the soup turns milky white, and then remove the fish.
Put the fried chili and other ingredients into the soup, add sugar and Pixian bean paste, and cook until boiling. Pour the soup over the fish. In this way, people who do not eat spicy food can enjoy the dish without dipping the soup, which is also very delicious. For those who like a stronger flavor, dipping the fish in the soup is also very tasty.
