Braised bream fish
By KrisSporer
I bought an eight-liang bream (I feel too small. If I caught this kind of fish when I was a child, I would release it, but unfortunately, I rarely see the big bream weighing more than 2- 4 kilograms on the market. In fact, it would be best if I had the kind of triangular bream in the Yangtze River. It is estimated that all the good things from childhood will be extinct) necessary ginger, onions, and garlic.
Recipe Recommendations
- bream a
- onion appropriate amount
- ginger slices appropriate amount
- garlic appropriate amount
Steps for Braised bream fish
1
Prepare all the materials used for use.
2
Pay attention to cleaning the abdominal cavity of the fish. Nowadays, the water body is polluted to varying degrees, so there is black membrane in the abdominal cavity of the fish.
3
Brush the sides of the fish with a flower knife-this will make it easier to taste.
4
Because the fish is small, there is no need to make a cross flower. Just use the oblique slices 3 times-note that you cut the meat obliquely, not straight.
5
Spread some salt evenly on both sides of the fish, and even put a little inside the abdominal cavity to make a little early flavor. I don't really like some practices of dipping flour, because I think it ruins the taste of the fish skin.
6
Put the prepared fish on a plate, add shredded ginger, flattened garlic, shredded dried chili pepper, and then add some green onions. The combination of several colors looks good.
7
Put the pan into the pan and cook the oil to emit blue smoke. Add in the ingredients and stir-fry until fragrant. The heat should not be too high, mainly to stir-fry to create a fragrance.
8
When the onions and garlic turn yellow, you can fish out the ingredients for later use. Pay special attention to the red peppers not to fry them black, which will not look good.
9
Use the remaining oil to fry the fish. The oil temperature will be 6 minutes.
10
Just slightly yellow on both sides, or you can fry it a little too well. Be careful when turning the fish. If you break it, it will break the pan.
11
Then you can put in a small bowl of water (there is no soup in the family) and start cooking-the restaurant has a lot of heat and oil, and people even cook it all with oil. The family uses their own cooking method. After the water is boiled, add the most important rice wine + soy sauce. It is a step to remove fishy smell, flavor and dye.
12
Add the previous ingredients and cook together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce later, including the fish itself and the flavor! Pour the juice on the fish constantly to ensure uniform heat.
13
Add a large spoonful of bean paste, which is something I like very much. In my hometown, I basically use homemade red pepper paste.
14
After cooking for a short time, the fish will be cooked, and after a long time, it will easily damage its appearance.
15
Now put the fish on a plate and sprinkle with the green onion leaves-do you think it's ready?
16
There is still some soup in the pan. The essence is here. Add a little sugar, vinegar, and flavor, mix the water starch at the bottom of a bowl, remove the pan, bring to a boil over high heat, stir quickly evenly, and start the pan when it becomes a little sticky.
17
The final process-pour the soup, and control the amount of juice yourself. Less juice is too dry, and more juice has no flavor.
18
Done. It looks good.