Chinese Food
Braised fish in brown sauce
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Wuchangyu, also known as bream, is a common fresh water fish in my hometown. Steamed, scallion oil, braised, dry fried. All kinds of eating methods have their own flavor. Today's introduction is the family's favorite stew. The fish is tender, the soup is delicious and full-bodied, with a little onion and spicy flavor. People can't bear to stop eating.
Cooking ingredients
Cooking Steps
Step1:Wipe down the fish with fine salt to taste and kill the water.
Step2:Prepare scallion slices. Ginger slices.
Step3:Seasoning can be prepared in advance. 2 tablespoons of raw soy sauce. 1 tablespoon of old soy sauce. A little salt. Half a bowl of water. Mix well.
Step4:Hot oil pot. Stir fry shredded ginger and scallion.
Step5:Put the fish in the oil pan. Fry the fish.
Step6:Fry one side until it's a little yellow. Turn it over.
Step7:Add cooking wine.
Step8:Add the prepared seasoning.
Step9:Boil over medium heat for about seven or eight minutes. Cover and simmer for a few minutes later.
Step10:Finally, open the fire. Add some sugar. Add green onion and pepper. Collect the juice.
Cooking tips:There are skills in making delicious dishes.
