Chinese Food
The mother's delicious home cooked bream in brown sauce
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I like to eat fish very much, but I seldom do it at ordinary times, because the first thing is to deal with fish. I always think it's fishy. When I finish it, it's full of flavor. The second important reason is to eat fresh fish. I have to go to a far vegetable market to buy it (there's no fish in the supermarket near my home). So, I'd like to say hello to my mother. There must be a fish waiting for me every week when I go back to eat. Today's bream, also known as Wuchang fish, is the most popular and affordable fish in Hubei Province. It has the functions of tonifying deficiency, benefiting spleen, nourishing blood, expelling wind and strengthening stomach. It can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. This is a dish that my mother often makes. It's braised bream. It's a gray home-made dish. It's made of bream as the main ingredient, with the simplest spices. It's a delicious fish with delicious taste and tender meat. It's not very difficult to make. Compared with steaming, it's simpler to cook in brown sauce. I just
Cooking ingredients
Cooking Steps
Step1:Clean the fish and remove the black inner membrane. Use a knife to make a few strokes on the back of the fis
Step2:Use kitchen paper towels to drain the water from the fish
Step3:Sprinkle salt on the surface of the fish
Step4:Heat the pot. Add some oil. Add ginger and fry it
Step5:Fry the fish in a pan until golden brown
Step6:Turn the other side over and fry until golden brown
Step7:Add a proper amount of cooking wine, soy sauce and a small amount of vinegar, and then add a proper amount of water without passing through the fish. After boiling, turn to a small fire and cook for a quarter of an hour
Step8:Add salt and other seasonings, turn over the noodles and cook for another five minutes, then heat to collect the juice
Step9:When the juice is received, layer it into the plate. Sprinkle some shallots on it.
Cooking tips:1. When cleaning the fish, it is necessary to remove the black inner membrane of the fish, and then cut a few knives on the back of the fish to facilitate the taste; 2. Suck up the water on the surface of the fish, and sprinkle some salt on the surface of the fish to taste. In this way, the fish will not be splashed with oil; 3. Heat the pot, add some oil, and then add ginger, and then put the bream into the pot to fry; 4. Do not rush to turn the fish. Be sure to turn the fish after it is shaped. Fry both sides of the fish to golden yellow; 5. Add some oil Soy sauce, cooking wine and a small amount of vinegar. Then add some water. Boil over a large heat and turn to a small fire to cook fish; 6. Add some salt and pepper and other seasonings. Collect the juice over a large heat. Layer into the plate. Sprinkle some shallot powder on the surface. There are skills in making delicious dishes.
