Chinese Food
Braised fish with tomato
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Why do braised fish put small tomatoes? Because I want to drink all the soup. Why use Qingjiang fish? Because it's big and cheap enough. The key is that there's no small fish bones. A big horse like me eats a lot of fish with small bones-
Cooking ingredients
Cooking Steps
Step1:First, prepare a fish and all the spice
Step2:Cut the fish into 0.5cm-1cm thick slice
Step3:Put oil in the pot and heat it up. Put ginger, onion, anise, cinnamon, chili (no spicy food, no need to put). Stir fry. Fry fish for 1 minute. No need to stir fry. Don't burn in the middle of the fire. It's easy to burn
Step4:Then let's release the crude oil. Oil consumption. Cooking wine. PS - without salt. Because the crude oil consumption is salty. The extra salt will become very salty. Cover the pan for 5 minutes (the cast iron pan I use will not consume water, but the water in the ingredients will come out. So I don't need to drain water. If the wok or pan at home needs to put a bowl of water
Step5:I see the juicy fish is not cooked yet. Put the tomatoes on the medium heat and simmer for another 5 minutes
Step6:At this time, the water in the tomato also seeps out. The fish is ripe. Sprinkle with coriander and put a little chicken essence on it. If you don't eat chicken essence, you don't need to put it on it. Serve directly at the table
Step7:Braised fish with tomat
Step8:Fruit with little tomatoes that are not used u
Step9:A person contracts a whole pot. Eat a round bell
Cooking tips:There are skills in making delicious dishes.
