Chinese Food
Braised bream in brown sauce
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Cooking ingredients
Cooking Steps
Step1:Scallion, ginger and garlic. Dry cut the chilli. Remove the scales and viscera of the fish and wash them. Make a diagonal knife on the surface. The purpose is to make the fish taste better when cooking. Put some garlic slices, shredded ginger and dried pepper in the belly of the fis
Step2:Heat the pot. Pour in the right amount of cooking oil. When the oil is 50% hot, stir fry the ginger slices to make the flavor. Put the fish in the pot gently. Try not to touch it after putting it in the pot
Step3:Fry the fish till golden brown on both sides. Sprinkle salt on the fish. Pour in water that almost drowns the fish. The amount of water can be determined according to the size of the fish. Cooking wine, vinegar, four drops of pure milk, soy sauce, ginger, green and red peppers. Cover and cook over low heat
Step4:When the fish soup in the pot is boiled to white, sprinkle with chopped scallion and garlic, stir in starch water, thicken, collect the juice and put it on a plate. Don't collect it too dry. Make sure that the fish has enough juice to soak after taking it out
Cooking tips:Before frying fish, the pan must be cleaned and dried. Otherwise, it will stick to the pan easily. Many people mistakenly think that when frying fish, salt can't be put too early. It's easy to stick to the pot. In fact, it's not. As long as the pot is clean, salt can be applied on both sides of the fish before frying to effectively prevent the fish from sticking to the pot. (but I didn't apply salt in advance here.) but note that it's better to wipe salt before frying. It's not recommended to marinate it in advance. Otherwise, the taste is not so fresh. Finally, when cooking fish, adding a few drops of pure milk will make the fish more fresh and tender. There are skills in cooking delicious.
