braised fish

By RasheedAuer

braised fish
I grew up in a land of fish and rice, and I grew up playing by the river. When I was a child, the summer was bright and bright. I liked to swim in the river in front of my house, catch fish and shrimp, and hide and play crabs in the cracks of the rocks. I could catch a small basket of crabs in the afternoon. Hehe, because crabs don't have much meat and no one in our place eats them, so they are of little value. Generally, children will put them back into the river after playing for a while. Therefore, there are always endless crabs in the river. When encountering fish news season, they will stay by the river to pick up fish. Where there are mountains and water, fish grow fat and fresh. At that time, there were electric fish and medicinal fish. Those respectable and insignificant creatures gradually faded away in the memory of our generation and became the bright "fish every year" in New Year pictures. It is said that there are very few fish and shrimp. It is true that the saying "fish and bear's paw cannot be had both" shows its preciousness. It is wild fish, haha, far away.
The fish are starting to serve below

Recipe Recommendations

  • Fushou fish 600 grams左右
  • soybean sprouts a
  • Jiang a
  • garlic Four-five petals
  • celery leaves appropriate amount
  • steamed fish drum oil a spoonful
  • soy sauce a spoonful
  • vinegar a spoonful
  • salt appropriate amount
  • MSG small amount

Steps for braised fish

  • Make  step 0
    1
    A fresh Fushou fish, wash and strain dry, wash all ingredients for later use.
  • Make  step 1
    2
    Turn the fish into flowers and marinate with salt for about 15 minutes.
  • Make  step 2
    3
    Wrap the egg evenly, very simply.
  • Make  step 3
    4
    Put the oil in a frying pan to boil, add a few pieces of ginger, fry it to brown, gently put the fish into the pan, and fry it over medium heat. The upper half is not in the oil. Pour the remaining egg liquid on it and you can almost turn over and fry it.
  • Make  step 4
    5
    When both sides are golden, serve the fish out, leave a small amount of oil in the pan, low heat, add dry red pepper segments, shredded ginger, and garlic, saute until fragrant before putting the fish into the pan.
  • Make  step 5
    6
    Add soybean sprouts, add a small amount of salt, add soy sauce, steam fish drum oil, vinegar, and stir fry well.
  • Make  step 6
    7
    Finally, add MSG and celery leaves, and you are ready to go.
  • Make  step 7
    8
    Have a taste first.
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