The simplest way to cook braised fish

Braising fish is a common cooking method. There are many varieties of fish to choose from for braised fish. Generally speaking, freshwater fish are more suitable for braising. Of course, marine fish are not very suitable. Marine fish are generally suitable for steaming. Varieties of braised fish can include carp, crucian carp, etc. First, you need to clean the fish, then marinate it, and then fry it in oil. Then you can braise it. It tastes very delicious and has good nutritional effects.

3. Leave a little oil in the pot, add chopped scallion, ginger and garlic to stir -fry, pour 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons soy sauce, 1/4 tablespoon sugar, a little salt, and a bowl of water 4. When the water in the pot boils, add the fried fish, simmer on low heat for half an hour, then heat up the soup on a high heat, serve on a plate, and sprinkle with coriander. Tips 1. Cut off the gills, fins and tail of the fish to remove the fishy smell 2. Fry the fish before stewing it, and the fish meat will be firmer after stewing.

Method 2

Ingredients: fish, old ginger (cut into pieces or strips), green onion (cut into sections), dried red pepper (cut into sections), salt, chicken essence, soy sauce, cooking wine, a little sugar. Method: 1. Cut the fish body into large pieces about 2 cm wide horizontally. 2. Place the wok on medium-low heat, use a piece of ginger to rub the inside of the wok to prevent the fish from sticking to the wok when frying. 3. Pour a little more oil into the hot pan. 4. Then add the fish pieces and fry until both sides turn golden brown. 5. After frying both sides, add onion, ginger and chili, fry them slightly and then add cooking wine.