Chinese Food
Braised bream with Ganma
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Cooking ingredients
Cooking Steps
Step1:Cut ginger into shreds. Remove scales, gills and internal organs of bream. Clean u
Step2:Use cooking wine and salt to rub the whole body. Marinate for 15 minutes
Step3:Hot oil pan. Dry the bream. Fry both sides until golden. Add shredded ginger, dried mum, soy sauce, pepper, white sugar and half of the water that hasn't passed the fish's body. Bring to a boil. Turn to medium low heat and simmer for about 8 minutes
Step4:After the dish is loaded, cut some pepper rings and decorate them
Cooking tips:1. The bream has a strong fishy smell, so it should be salted with salt and cooking wine first; 2. It's salty with raw soy sauce and old Ganma, and it's salted with salt at the same time, so it can't be salted any more; 3. The bream doesn't have any young spines, and its meat is thick, so it's more suitable for children and big friends who are afraid of thorns; 4. The bream has a strong fishy smell, and I don't think it's suitable for steaming. It's better to eat it by braised in brown sauce. There are skills in making delicious dishes.
