Chinese Food
Braised fish in brown sauce
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Braised fish in brown sauce is one of the most common home dishes. Simple cooking, not complicated seasoning, can bring out the delicious ingredients themselves. And the lazy version of braised fish block improved by me can simply cut the fish into large pieces. It's easy to fry and burn. But the finished product is absolutely delicious. It's absolutely suitable for novices who are at a loss for cooking fish. The highlight is to mix rice with fish soup. Even I, who always only eat half a bowl of rice, can finish a large bowl at a time. Or just keep the soup. Refrigerate it overnight. The next day there will be delicious frozen fish to eat~~
Cooking ingredients
Cooking Steps
Step1:Slice the ginger. Pull the shallot into a knot. Wash the fish. Remove the black film inside the belly. Wipe the surface water dry. Cut into sections. Put some oil in the pot. Stir fry ginger slices. Fry the fish in high heat. Fry both sides.
Step2:Put cooking wine and some soy sauce. After the sugar is boiled, put clear water and scallion. It's probably less than 2 / 3 of the fish's body.
Step3:Cover the pan and turn it into medium heat after a big fire. Drain the sauce to the surface of the fish with a spoon. Cover and continue to cook.
Step4:About ten minutes. Remove the lid. Add salt. Pour the juice over the fish. Collect the juice over high heat. Sprinkle the onion before leaving the pot.
Cooking tips:Tips - * when dealing with fish, you must remove the black film in the belly. First, it is very dirty. Second, if the black film is not removed, it will smell fishy. *Before frying fish, in order to avoid splashing oil, be sure to dry the water on the fish surface with kitchen paper. *In the middle of the fish cooking, pour the soup on the surface of the fish from time to time to make it more tasty. There are skills in making delicious dishes.
