Braised bream fish
I have always liked eating fish, especially braised fish. It will taste better if I dip it in a little soup when eating it.
Recipe Recommendations
- bream a
- garlic 4-merous
- ginger 10 grams
- shallots 10 grams
- salt 3 grams
- chicken essence 2 grams
- cooking wine 15 ml
- soy sauce 5 ml
- Laoganma chili sauce 15 ml
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Braised bream fish
1
Wash the fish, shred the ginger, cut the garlic from the middle, and cut the shallot into sections.
2
Heat a wok, pour in the oil, and add the fish
3
Fry on one side until a little golden brown, turn on the other side until golden brown.
4
Fry the fish on both sides and put a bowl of water.
5
Put shredded ginger and garlic into the pan.
6
Add soy sauce and cold vinegar.
7
Add cooking wine and salt.
8
Add Laoganma chili sauce and heat over medium for about 5 minutes.
9
Add the chicken essence and turn it over high heat to collect the juice. Remove from the pot and serve on a plate.