Braised Fushou Fish
Today, when I went to the supermarket, I saw that Fushou fish was very fresh, so I bought one back. I heard from my father that the red one was female's and it was very fat ~
Recipe Recommendations
- Fushou fish art. 1
- garlic 2 cloves
- Jiang several pieces
- salt 1 teaspoon
- sugar a little
- rice wine a little
- rice vinegar a little
- soy sauce 2 teaspoons
- fish-flavored
- braised
- ten minutes
- simple
Steps for Braised Fushou Fish
1
Wash the Fushou fish, cut it into slices, and marinate it with a little salt.
2
Chop the garlic, slice the ginger, and fry it in a frying pan until fragrant.
3
Pour appropriate amount of water into the pan, add salt, sugar, rice wine, rice vinegar and soy sauce.
4
After the soup is boiled, add the fish pieces.
5
Cover the lid, turn to medium to medium heat, gently turn the fish halfway, and simmer until the soup is dry.
6
The delicious and delicious braised Fushou fish is ready ~ eat it while it is hot!