Braised bream fish

Recipe Recommendations

• bream a
• garlic appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• octagonal appropriate amount
• pepper appropriate amount
• coriander appropriate amount
• dried red pepper appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• salt appropriate amount
• sugar appropriate amount
• chicken essence appropriate amount

• slightly spicy
• burn
• ten minutes
• ordinary

Steps for Braised bream fish

1

I forgot to write an important seasoning in the ingredients, pepper. Hehe, add.

2

Cut the fish three times diagonally on both sides to make it taste better

3

Cut ginger into thin slices and stuff it into the fish belly. Apply a small amount of salt, pepper, and soy sauce. Marinate for about 30 minutes. One is to taste, and the other is to color.

4

Put a small amount of base oil in a pan. The trick to prevent the fish skin from breaking is to put a piece of ginger in the middle of the pan and not too high the heat. Fry the fish on both sides until golden brown.

5

Saute chives, ginger, garlic and other seasonings (put garlic in it will be more fragrant. I forgot to buy it, it's a pity). Salt has been added when marinating before, so you can add little or no), add sugar, pepper, soy sauce, vinegar to cool boiling water and mix well, and pour into the pan.

6

After the juice is boiled, carefully put the fried fish in (the purpose of frying is to shape the shape and will not easily disperse when cooking). Cover the pot and heat it for five minutes and ten minutes. It's okay! (Time is related to the size of the fish, so this is just an estimated time. But not for too long. The fish becomes harder over time). Remove from the pan, plate, and sprinkle with chopped spring onions or cilantro.

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