Braised bream fish
By JackieBeer
I bought an eight-liang bream and felt too small. If I caught it when I was a child, I would release it. Unfortunately, I rarely see the big bream weighing more than 2- 4 kilograms in my hometown on the market. In fact, it would be best if I had the kind of triangular bream in the Yangtze River. It is estimated that all the good things in my childhood will be extinct.
Recipe Recommendations
- bream appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- monosodium glutamate appropriate amount
- water starch appropriate amount
Steps for Braised bream fish
1
Place the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili peppers, and then add some green onions! Several colors look good!
2
Pay attention to cleaning the abdominal cavity of the fish. Nowadays, the water body is polluted to varying degrees, so there is black membrane in the abdominal cavity of the fish!
3
Brush the sides of the fish with a flower knife-this will make it easy to taste
4
Because the fish is small, there is no need to make a cross flower. Just use the oblique slices 3 times-note that you cut the meat obliquely, not straight!
5
Spread some salt evenly on both sides of the fish, even inside the abdominal cavity, to make a little early flavor! I don't really like some methods of dipping flour, I think it ruins the taste of the fish skin!
6
Pour into the pan, boil the oil and smoke, add in the ingredients and stir-fry until fragrant. The heat should not be too high, mainly to stir-fry the aroma. When the onions and garlic turn yellow, you can fish out the ingredients for later use
7
Use the remaining oil to fry the fish! The oil temperature will be 6 minutes long, and both sides will be slightly yellow, or you can fry it a little too hard!! Be careful when turning over the fish. If you break it, you will break the pan.
8
Then you can put in a small bowl of water (the family doesn't have soup) and start cooking-the restaurant has a lot of fire and oil, and people even cook it all with oil, so the family uses their own recipe! Add the most important rice wine + soy sauce after the water is boiled. It is a step to remove fishy smell, flavor and dye! Add the previous ingredients and cook together, add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce later, including the fish itself and the flavor! Keep pouring juice on the fish to ensure uniform heat!
9
Add a large spoonful of bean paste, cook for a while, and the fish will be cooked. Over time, it will easily damage its appearance!
10
Now put the fish on a plate and sprinkle with the green onion leaves-do you think it's ready?
11
There is still some soup in the pan! The essence lies! Add a little sugar, vinegar, and flavor, mix the water starch at the bottom of a bowl, remove it, bring to a boil over high heat, stir quickly evenly, and start the pan when it becomes a little sticky! The final process-pour the soup! How much juice is yours, less too dry, and more tasteless!
12
Done! It looks good!