Chinese Food
Fish. Braised fish
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It's the fishing season in Canada. My friend fished a few small ones and killed them. I used to eat steamed fish. Today, I change my taste and cook fish.
Cooking ingredients
Cooking Steps
Step1:Clean the fish. Use kitchen paper to dry the water. Cut three or four sides of each fish. Marinate for 5 minutes. I'm afraid of fishiness. The fish is stuffed with two pieces of ginger. Wipe the pot with ginger slices. Heat the oil seven times. Put it in the pot. I use No. 7 fire to fry fish (there are nine grades in Canada. 1 lowest and 9 highest) and fry each fish for two minutes. It's about five or six minutes to finish the fish frying.
Step2:Stir fry. Now it's on fire No.9. Stir fry the ginger slices with dried peppers, pickled peppers, scallion and garlic in the pot to give the flavor.
Step3:Add water and put the fish when it's fragrant. It's better if the water just hasn't passed the fish.
Step4:Boil the water in No.9 and turn to No.5 to continue the stew. At this time, cover it and stew for 20 minutes.
Step5:Twenty minutes later. Get up. See if meat is very loving? It's Crispy on the outside and tender on the inside. Cool.
Cooking tips:The fish must be fried well. There must be skills in shaking the pan instead of turning it over with a shovel.
