Braised fish
This braised miscellaneous fish was made by my mother herself. When I was a child, every year when the river ponds dried up, the villagers would go fishing. No matter what fish or shrimp it was, they would be braised in a pot, but the taste was very delicious. [It means that small and medium-sized fish cannot be cooked separately, hehe.]
Recipe Recommendations
- small squid appropriate amount
- monopterus Albus appropriate amount
- Jiang appropriate amount
- dried red pepper appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- broth appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Braised fish
1
Clean and process fresh miscellaneous fish, slice ginger, cut pepper into 1 circle, beat garlic into pieces, and wash green onions for later use.
2
Heat the pan and fill the rapeseed oil. When the oil is boiled until there is no foam, add the drained miscellaneous fish and ginger slices and chili pepper.
3
Fry the fish on both sides over medium heat until yellow.
4
Pour appropriate amount of Xuan wine.
5
Pour in the broth and boil for about 5 minutes.
6
Add a little soy sauce.
7
Add 1 tablespoon of white sugar in turn.
8
Add a spoonful of salt.
9
Add garlic cloves and stir fry gently.
10
Pour in a small amount of water starch to thicken.
11
Finally, sprinkle with chives.Braised fish Make Tips
1. My mother was going to cook it with chili sauce. Thinking of the baby eating it, she added a chili. Friends who love spicy can put some. 2. The broth was deliberately extra when my mother cooked bamboo shoots and cooked meat. If there was no broth, she could replace it with clear water and add some lard to it, it would be more fragrant. 3. Friends who love to eat MSG can put some as appropriate. Our family doesn't eat it, so we didn't put it in.