Tilapia is also called Fushou fish. When I graduated from school, I had limited economic capacity. Steamed fish is a home-made dish. I bought a lot of it. Gradually, I have more choices. I think this fish has a muddy taste. But that day I went to the supermarket and suddenly wanted to eat braised fish. What I immediately thought was tilapia. Maybe I thought the fish was big and rough enough. Don't be careful. It turns out that the fish is delicious. Cantonese always have a light taste. I have hardly made braised fish before. Sometimes I make it once. It's also good to change the taste.
Step1:Clean up the fish and draw flower knives on both sides. Then use kitchen paper to absorb water and bloo
Step2:Beat and chop the ginger, cut the shallot, slice the garlic, break the dried chilli into pieces, mix the salt, raw soy sauce and old soy sauce
Step3:Pan fry the fish in hot oil
Step4:Turn over one side and fry the other until it's golden. Shovel it for later use
Step5:Stir fry ginger, garlic and dried chilli in oil pan again. Pour in sauce and water and bring to a boil
Step6:Put the fish back. Add the lid and simmer for a while. Turn over and simmer for a while. Don't dry it. Put out the pot and plate. Heat the sauce. Sprinkle the scallion on the table.
Step7:The following are finished product displays. Click to view the large-scale picture ◆ ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ the ◆ th
Step8:Finished product
Step9:Finished product
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Step15:Finished product
Cooking tips:1. When the fish is big, it's easy to cut the flower knife and taste, and easy to cook; 2. When it's fried, it's not easy to turn over and rot after it's golden; 3. Even if it's not cooked, it doesn't matter. There's also the stew behind it; 4. Some people will be used to marinate the fish for a while and then fry it. But usually the result will be too salty. In order to keep the fish delicious, salt can be put in advance. There are skills in making delicious dishes.