Braised Fushou Fish
By VicentaLakin
Recipe Recommendations
- Fushou fish art. 1
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- fish-flavored
- burn
- ten minutes
- simple
Steps for Braised Fushou Fish
1
Remove the scales, gills, and internal organs of Fushou fish, and pay attention to scrape and wash the black membrane in the belly. Shred ginger, pat garlic flat and chop, and cut green onions into small pieces.
2
Make a few cuts on the fish to make it easy to taste, spread salt all over the body, and marinate for about 10 minutes.
3
Put the oil in the pan and preheat it. Make sure the heat is hot. Dry the fish, put it in a frying pan, and fry until golden brown.
4
Turn over and continue to fry the other side until golden brown.
5
Add water (the water must reach 1/2 of the fish body). Bring to a boil over high heat, cover the lid, and turn to moderate heat for 3 minutes.
6
Add soy sauce, add salt, add garlic, and add ginger.
7
Add the scallion white.
8
Add the green onion leaves and collect the juice over high heat.
9
Load the plate and just go.Braised Fushou Fish Make Tips
Ways to prevent sticking to the pan:
1. The heat must be cooked vigorously. Don't rush to turn the fish after frying. When the fish are fried to a certain extent, the fish can be turned over in the remote frying pan when it moves.
2. Heat the pan over medium heat, spread the pan evenly with ginger slices, add oil and heat until it is strong before adding the fish.
1. The heat must be cooked vigorously. Don't rush to turn the fish after frying. When the fish are fried to a certain extent, the fish can be turned over in the remote frying pan when it moves.
2. Heat the pan over medium heat, spread the pan evenly with ginger slices, add oil and heat until it is strong before adding the fish.