braised fish
By VicentaLakin
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- simple
Steps for braised fish
1
Wash the carp and change it into a water chestnut knife
2
Mix onions, ginger, garlic, vinegar, dried peppers, rice wine, sugar, salt, steamed fish soy sauce, and oyster sauce into a sauce (all seasonings as you please, moderate)
3
Remove the pan to make oil, and fry the fish until golden yellow with low heat
4
Pour the sauce into the pot, simmer slowly over low heat, and collect the soup. As the saying goes, stews the fish with thousands of tofu. The longer the time to collect the sauce, the fish will taste more!
5
After harvesting the juice, cut some shredded green onions, coriander and other favorite decorations to achieve the purpose of enhancing the aroma and decoration.
6
One more! Show off!!!braised fish Make Tips
1: Don't put salt on the fish,
2: Slow frying fish over low heat
3: If you don't like the earthy smell of carp, you can pick up the fishy line
4: Personally, I suggest using rice wine, or beer is fine
Method to remove fishy strings:
1: Draw a knife on the fish skin under the gills, and then draw a knife in front of the fish tail. The white tendons will be exposed. Just remove the white tendons
2: Use a knife to cut the fish quilt lengthwise and penetrate deeply into the spine of the fish.
3: Just pinch it with your hands and pull it out
2: Slow frying fish over low heat
3: If you don't like the earthy smell of carp, you can pick up the fishy line
4: Personally, I suggest using rice wine, or beer is fine
Method to remove fishy strings:
1: Draw a knife on the fish skin under the gills, and then draw a knife in front of the fish tail. The white tendons will be exposed. Just remove the white tendons
2: Use a knife to cut the fish quilt lengthwise and penetrate deeply into the spine of the fish.
3: Just pinch it with your hands and pull it out