Braised bream fish with black bean sauce

The bream meat is tender and smooth and tastes delicious. It has the effects of replenishing deficiency, replenishing spleen, nourishing blood, expelling wind, and strengthening stomach. It can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis.
It can be eaten by most people and is suitable for people with anemia, weakness, malnutrition, and lack of food.

Recipe Recommendations

bream art. 1
onion appropriate amount
ginger slices appropriate amount
vegetable oil One and a half spoonfuls
cooking wine One and a half spoonfuls
white sugar two teaspoons
soy sauce a spoonful

salty and fresh
burn
ten minutes
simple

Steps for Braised bream fish with black bean sauce

Choose a fresh bream, remove the scales, and cheeks, and wash it for later use. (The black clothes in the fish belly must also be scraped and washed clean.)

Cut the green onions and ginger, open and take a spoonful of tempeh (put the rest into a bottle and fill it).

Heat one and a half spoonful of oil in the pan, which is hotter than the usual frying pan, so it is not easy to burn the pan.

Gently slide under the bream fry

You can cover the pot and fry it like this to prevent the oil from splashing out

Fry it on one side, turn it over and fry it well, and serve out.

Pour a little more oil into the pan, stir-fry the fermented beans and green onions and ginger

Then put the bream into the pan and cook it until it tastes delicious

Scrape up the fermented beans and cover the fish to make it taste faster

(Not enough flavor) Add about 1 spoonful of soy sauce, add water and cook slightly, add 2 teaspoons of sugar to freshen up

Cover and cook for three to five minutes, then sprinkle with chopped green onion

Remove the pan and load the plate