Zhoushan cuisine 丨 Braised sturgeon: I am ugly, but I am delicious

If you open the column: Zhoushan, there are no towering mountains, only a blue ocean surrounding it.

Born by the sea and fed on fresh fish, Zhoushan people have a natural and intimate relationship with seafood. Since August 13, the new media column "Seafood Will Burn" created by the Zhoushan Islands New Branch of Zhejiang News Group has been officially launched on the Zhejiang News Client. Today, we take you to make a dish: braised catfish.

"Seafood will be burned", walk into the homes of ordinary people, and taste the origin of each seafood in Zhoushan between pots and pans.

There is a kind of fish, resembling a toad, with a wide head and mouth, sharp teeth, a short belly, a wide pectoral fin, no scales on the whole body, a purple-brown skin, a fish-like monster, and ugly. It's the trout.

The sturgeon is a deep-sea fish that looks ugly, but the meat is tender, eats like bullfrog meat, and is very chewy.

There are many ways to make squid, and today we will teach you to make a dish of braised sturgeon.

Preparation steps:

In the first step, after the eviscerated, wash and cut into pieces;

In the second step, the pieces of squid are blanched in boiling water;

In the third step, remove the pieces of sturgeon from the pot, drain and set aside;

In the fourth step, put the garlic and pepper into the oil pot and simmer;

The fifth step is to put the sturgeon pieces into the pot and stir-fry;

Step 6: Add an appropriate amount of soy sauce, cooking wine, and water;

Step 7: Continue stir-frying and add salt, sugar and vinegar according to taste;

Step 8: Collect the juice, sprinkle the green onions and plate.

Source: Zhejiang News Client

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