I weakly say what "braised" is. I really didn't know before. When I came to the gourmets, I noticed that many families like to make braised. It turns out that braising is a way to cook. Dishes are mainly made with the aid of seasonings.
Braised dishes pay attention to color and aroma. Braised vegetables are made by every family. The finished products are mostly dark red, light red or jujube red. They have ruddy color, fresh salty and slightly sweet taste, crispy and delicious taste, and have a strong yellow juice. But it takes a little effort and tricks to make it red and shiny, with a strong taste and thick juice. It is also a kind of mastery of fire.
This is my first time making braised. The taste and color are okay. My husband also praised my cooking delicious. My baby also ate too much! Watching them eat happily, I am satisfied...
braised fish
Recipe Recommendations
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- fish-flavored
- burn
- ten minutes
- simple
Steps for braised fish
1
Ingredients: Golden wind fish, green onions, ginger
2
After processing the fish, cut the fish slightly twice and wash it with dry water.
3
Heat the pan, add appropriate amount of oil to heat and add the fish.
4
Fry over low heat until golden brown on both sides.
5
Add ginger slices and spring onion segments and stir-fry.
6
Pour in the prepared sauce, bring it to a boil over high heat, and then transfer it to low heat to cook slowly.
7
Turn the dough carefully and cook the other side.
8
High fire causes it to quickly color and absorb juice and taste.
9
The braised fish is out of the pot. It's okay.