Braised fish with sauce, the method you need to know

Cooking by yourself is a very happy thing. Nowadays, many people like to cook various delicious foods at home. As a food ingredient with high nutritional value, garfish is even more popular among people. I believe many people have eaten braised fish with sauce. How is this dish made? Let me introduce it to you below.

Ingredients and seasonings for braised fish:

500g fresh garfish, onion, cilantro, garlic, olive oil, bean paste, fragrant sauce, garlic sauce, dark soy sauce, sesame oil, red oil, salad oil, sugar, chicken essence

1. Wash the fresh fish, gut it and remove any debris. Wash the fish and place them in a fan shape with the head facing upwards for later use. The process of disembowelment is: cut the middle of the fish with scissors and remove all the internal organs from the gills to the intestines.

2. Squeeze the bean paste, xiangqi sauce and garlic sauce into a bowl and mix well to make the sauce.

3. Pour a little olive oil into a hot pan, when the oil is 60% hot, pour in the stirred sauce, stir-fry for 1 minute, add a little chopped green onion and stir-fry until fragrant, pour the processed fresh fish into the pan (do not change the shape of the fish, otherwise it will not look good), add water to dilute it to cover the fish, pour in a little dark soy sauce, 1 tablespoon of sugar, and a little chicken essence, simmer on high heat for 10 minutes, then simmer on low heat for another 10 minutes.

4. Stew the fish in the pot. At this time, chop the garlic, chop the onion, and cut the coriander into sections for later use. After 29 minutes, the fish is cooked. Reduce the heat and simmer for another 5 minutes to reduce the soup. Pour in chopped green onion, garlic and coriander and simmer for another 2 minutes. Collect the fish soup and use a spoon to continuously pour the soup in the pot over the garlic, coriander and chopped green onion to make the fish more flavorful. When the soup is almost done, add 2 tablespoons of red pepper oil and 1 tablespoon of salad oil. A little sesame oil can be used to close the pan

Home cooking tips:

1This dish is mainly made by braising and stewing. Do not cover the pot. Simmer slowly over low heat. Occasionally use a spoon to scoop the fish soup from the pot and pour it over the fish to make the fish on top more flavorful.

2 The purpose of adding red oil at the end is to enhance the color. No chili pepper.

3 The purpose of pouring milky salad oil before serving is to make the dish more shiny.

4 After putting the fish into the pot, try to keep the same shape as before. Once the fish is in the pot, do not turn it over again. Fish is very tender and it is easy to ruin the shape, and more importantly, break the fish body. It doesn't affect the taste, it just affects the appearance.