braised fish
Ingredients: salt,green garlic,grass carp,soy sauce,Jiang,vinegar,sugar,rice wine,soy sauce,oyster sauce,millet pepper
Recipe Recommendations
- grass carp a
- green garlic a
- Jiang a large piece
- millet pepper appropriate amount
- salt 1 teaspoon
- rice wine 2 tablespoons
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- sugar 1 teaspoon
- vinegar 1 teaspoon
- oyster sauce 1 teaspoon
- salty and fresh
- stewed
- half an hour
- simple
Steps for braised fish
1
Clean the fish, cut it in half, spread with salt and marinate for 30 minutes.
2
Cut the green garlic, ginger, and garlic for later use. These are used to burn with the fish. Because most of the garlic needs to be chopped and then spread on the fish, the amount of garlic here is relatively small. I only used a single-headed garlic, cut into four portions.
3
Chop the green garlic leaves, red peppers and the remaining three garlic strips and mix them. Originally, I should have added black bean paste because Li Zai and her father didn't like it, so I didn't put it in; in addition, Li Zai couldn't eat spicy food, so I didn't use homemade chopped peppers. The homemade chopped peppers at home are all made of extremely spicy red peppers, which children generally can't stand, so I switched to two ordinary red peppers.
4
Mix soy sauce, soy sauce, sugar, vinegar, and oyster sauce with water to make a sauce.
5
Heat the oil, fry the fish until golden on both sides, add rice wine, then add 4 parts of seasoning, appropriate amount of water and 2 parts of ingredients and cook until the fish is cooked. Add more salt and chicken essence according to your taste.
6
Remove the fish and place it on a plate. Set aside.
7
Put the fish soup in a separate container.
8
Pour a little oil into the pan, heat it, add the ingredients in the 3 ingredients and stir fry until fragrant.
9
Spread the fried spices on the fish meat, and then pour on the fish soup.