Braised miscellaneous fish in Puning bean sauce

Following the previous collection of 10w+ scallion baked sea bass, I haven't been engaged in casserole fish recipe creation for a long time! It would be rude not to create again, this time the stewed miscellaneous fish in Puning bean sauce, I have eaten several stews! The operation is more simple and convenient than baked sea bass, it can be said that the technique is simple, and the taste is crazy! Preparation a. 1 casserole is needed, the Guangdong hoop pot I use, the size in the picture is 2L. b. Puning soybean milk, I have bought Zheng Songxing and Chaoshan Brother, and I recommend Chaoshan Brother's, the cooking is obviously more delicious! c. Fresh sea fish, I recommend preparing several different kinds of fish, different sea fish stew has different flavors, and a variety of intertwined fish soup is more delicious

Ingredients

SeaFish Appropriateamount

Ginger 3 slices

Garlic 3 cloves

Puningbeanpaste 1 spoon

Cooking Instructions

Heat the oil in the casserole, add minced garlic and ginger and stir-fry until fragrant, you can cut a few thin slices of pork belly and fry it at the bottom
Turn to low heat, the washed trash fish is spread at the bottom of the pot in turn, and then each fish is put a little Puning bean sauce like the picture, and finally pour cold water (it is advisable to just run out of fish), the water should not be added too much, cover the casserole lid and turn to medium and low heat to simmer for 6-8 minutes, 8 minutes for more fish, 6 minutes less
After opening the lid, you can add a small amount of your favorite side dishes, shredded peppers, celery, cordyceps mushrooms, and then cover the lid and simmer for 30 seconds to serve directly in one pot!
How delicious is this dish, the first time I made it, the subject and I were bored and didn't pay attention to anyone, and only after the fish was halfway eaten did I look up and say that it was too delicious!!!