Home-cooked braised bream fish

Recipe Recommendations

• bream 700 grams
• shallot 50 grams
• edible oil appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• sugar appropriate amount

• salty and fresh
• burn
• half an hour
• ordinary

Steps for Home-cooked braised bream fish

1

All ingredients are ready.

2

Clean bream, deal with fish scales and internal organs, tear off internal black membrane.

3

Wash the fish, drain the water, cut a few cuts in the fish, and evenly apply a thin layer of salt.

4

Wash the chives and cut them into small pieces.

5

Heat the wok, pour in appropriate amount of cooking oil, add ginger and garlic and saute until fragrant.

6

Turn off the heat, take the fish into the pot, and then open fire again to prevent the wet water on the fish from encountering hot oil and splashing it on the body.

7

When frying fish over medium heat, don't rush to turn over the fish body. Wait until the frying is golden, then turn over. For fear of sticking to the pan, you can gently scoop up the fish body with a shovel and then put it down.

8

Add cooking wine, light soy sauce, dark soy sauce, and sugar in turn.

9

Add appropriate amount of water (just above the fish body), bring to a boil, and simmer over medium heat for 7 to 8 minutes.

10

When the soup is almost dry, place the fish on a plate and leave the soup in the pan.

11

Bring the soup to a boil over high heat, and thicken it with water starch. After hooking the sauce, sprinkle the soup evenly on the fish, sprinkle with chives and serve.

Recipe Categories

• hot dishes
• home cooking
• Kid Friendly Recipes
• Elderly recipes
• Winter recipes