Chinese Food
Braised fish in brown sauce
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This fish was caught by my husband and friends when they went fishing in the Han River Valley. It's a big fish. It weighs five Jin. I break it down into several sections. Marinate it and put it in the refrigerator for freezing. It's very convenient to thaw one piece at a time. In the middle of the day, I took a section out to make the braised fish. In a flash, I was robbed.
Cooking ingredients
Cooking Steps
Step1:This is the white fish caught in the Han River Basin today. It's so big. It weighs five Jin.
Step2:I broke it down into several sections. I slashed it with a knife obliquely. Put some salt on it and marinate it for 30 minutes in advance.
Step3:Cut the onion into sections. Cut the ginger into shreds. Chop the garlic slices. Cut the dried pepper into sections. Prepare some fresh pepper for use.
Step4:Heat the pot and pour in the right amount of oil. Bring to 67% heat.
Step5:Put the salted white fish in the medium low heat and fry until it is golden yellow on the surface. Pour out the extra oil.
Step6:Put the fried fish aside. Add ginger, fresh pepper, garlic and dry pepper to stir fry the flavor.
Step7:Pour in three teaspoons of balsamic vinegar.
Step8:Add some water and boil. Who should not add too much? Just submerge the fish
Step9:Put in the chopped onion.
Step10:Pour in a spoonful of soy sauce and turn to a low heat. Cook slowly. Let the fish taste good.
Step11:Before starting the pot, add some chicken essence for seasoning.
Step12:The braised fish is salty, fresh and slightly sour. It's really delicious.
Step13:Finished product drawin
Step14:Finished product drawin
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:When frying fish, don't always turn it. Fry it slowly over medium low heat until the surface is golden. There are skills in making delicious dishes.
