Say goodbye to 2010 and welcome 2011. I hope everyone will have a smooth, safe and happy life in the new year ~~ Our cooking skills will reach a higher level!
I wish the gourmets better and better, so that more people can learn more delicious and nutritious dishes!!
Braised Fushou Fish
By BrisaRussel
Recipe Recommendations
- fish art. 1
- Jiang appropriate amount
- garlic appropriate amount
- onion 3 pieces
- soy sauce appropriate amount
- salt appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Braised Fushou Fish
1
Remove the scales, gills, and internal organs of Fushou fish. Pay attention to scraping and cleaning the black film in the stomach, apply salt all over the body, shred ginger, pat garlic and chop into pieces, and cut green onions into small pieces.
2
Put the oil in the pan and preheat it. Make sure the heat is hot.
3
Dry the fish, put it in a frying pan, and fry until golden brown.
4
Turn over and continue to fry the other side until golden brown.
5
Add water (the water must reach 1/2 of the fish body).
6
Bring to a boil over high heat, cover the lid, and turn to moderate heat for 3 minutes.
7
Add soy sauce, add salt, add spring onion, add garlic, and add ginger.
8
Cook it for a while. Don't cook it all dry. Leave some sauce and dip it in the fish. It will be more delicious.Braised Fushou Fish Make Tips
If you like spicy food, you can also add some chili peppers, which adds both color and flavor.