How to cook braised bream

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious home-cooked braised bream.

1.12 All ingredients are prepared.

2.21 Clean the bream, remove the scales and internal organs, and tear off the black film inside.

3.1 Wash the shallots and cut into small pieces.

4.2 Wash the fish, drain the water, cut a few slits on the fish body, and evenly apply a thin layer of salt.

5. Heat the wok, pour in an appropriate amount of cooking oil, and sauté ginger and garlic.

6. Turn off the heat, put the fish into the pot, and then turn on the heat again to prevent the water on the fish body from contacting the hot oil and splashing onto the body and causing burns.

7. Fry the fish over medium heat, do not turn the fish over immediately, wait until one side is golden brown, then turn the other side over. If you want to avoid the fish sticking to the pan, you can use a spatula to gently lift the fish and then put it down.

8. Add cooking wine, light soy sauce, dark soy sauce and sugar in turn.

9. Add appropriate amount of water (just enough to cover the fish), bring to a boil, and simmer over medium heat for 7 to 8 minutes.

10. When the soup is almost dry, put the fish into a plate and leave the soup in the pot.

11. Bring the soup to a boil over high heat and thicken it with water starch. After the sauce is thickened, pour the soup evenly over the fish body, sprinkle with chives and serve.

I am very happy that I shared with you today the recipe of home-cooked braised bream. If it suits your taste, you might as well try it. I believe you will love its taste.