Braised fish with ginger and soy sauce
I learned from my mother-in-law that the taste is good, but it doesn't look very good, but it doesn't matter what my family eats.
Recipe Recommendations
- the salmon appropriate amount
- ginger appropriate amount
- douchi appropriate amount
- chili powder appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- slightly spicy
- braised
- half an hour
- ordinary
Steps for Braised fish with ginger and soy sauce
1
Any fish without thorns will do, but salmon is best, just taken out of the refrigerator and thawed in the microwave or naturally.
2
Cut it into long strips for taste.
3
Spread a layer of salt evenly on each side, then take a frying pan, cool the pan to cool the oil, add the salmon, cover and fry slowly over medium heat.
4
Slowly fry each side until colored.
5
At the same time, prepare ginger, peel, wash and shred it. It is recommended to have a large amount, because I think ginger seems to taste better than fish after it is cooked.
6
fermented beans packaged like this.
7
After frying the fish, turn off the heat and add ginger, fermented bean and chili powder in turn.
8
Pour in cooking wine, soy sauce, and a little sugar, cover and fry slowly over medium heat.
9
Fry until there is no water and dry. Just load the plate.