Stewed rice with fish brisket
Step 1 . Preparation of main ingredients
Step 2 . Wash the fish brisket, thin the skin, and cut the ginger into shreds
Step 3 . Add steamed fish soy sauce, Meijixian, fish sauce, soybean paste, sweet sauce, pepper, sugar, refined salt, etc. into the fish brisket; Appropriate amount of cooking wine
Step 4 . Add seasoning, stir and marinate for 15 minutes. You can also use toothpicks to insert small holes in the fish brisket to taste faster
Step 5 . In order to avoid frying the casserole, a small amount of oil can be coated in the casserole
Step 6 . Pour the pre soaked rice into the pot and soak it for about half an hour
Step 7 . Cover the pot and simmer at low heat
Step 8 . After the rice is boiled, open the lid of the pot and turn it to low heat for slow cooking. During the cooking, stir the bottom of the pot to prevent it from sticking
Step 9 . Boil the rice soup until it bubbles
Step 10 . Spread the fish belly slices on the rice with small bubbles, at most one layer. It is not easy to cook when stacked together
Step 11 . Lay the fish brisket, cover the pot and cook slowly over low heat
Step 12 . Then use a bowl to add sugar, steamed fish soy sauce, Meijixian, sweet flour paste, and cold boiled water. Mix a small amount and set aside
Step 13 . Braise the fish brisket for 3-5 minutes with the lid on
Step 14 . Add the hot green vegetables, pour the soy sauce, turn off the fire, cover the pot and simmer with the remaining temperature
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