The practice and steps of braised fish

There are many ways to cook braised fish, and they are relatively simple. There are also many varieties of braised fish. The first step is to clean the fish's entrails, gills and other impurities, and the second is to marinate the fish. After marinating, you can braise it. Of course, you have to fry the fish on both sides so that it tastes better. Eating some fish properly is very good for your body.

The practice and steps of braised fish

Ingredients preparation :

Fish fillets (not sure if it was silver carp or bighead carp), edamame kernels (not too much). Auxiliary ingredients: cooking wine, braising sauce (dark soy sauce can be used), dried chili (optional) Seasoning: ginger, scallion, salt, sugar Cooking method 1. Clean the fish and cut it into sections (because the fish was too big, I cut it in half, which is generally not necessary). It doesn't matter if it's a little thick. Just rinse the edamame kernels with water, chop the dried chili into small sections, chop the scallions, and slice the ginger. 2. Put a little more oil in the pan, put the fish fillets in and fry on both sides until the surface is slightly charred. Be careful when turning them over. You can use chopsticks to turn them over. Add ginger slices and chili peppers, and shake the pan a few times.

3. Turn to low heat, sprinkle the edamame evenly on the fish pieces, add cooking wine, pour it evenly on the fish pieces, and cook over high heat for about 5 seconds. 4. Add braised sauce (the same goes for dark soy sauce, depending on your taste, the amount you put mainly determines the final color), sugar (the braised sauce itself is already prepared, and you can choose not to add sugar according to your personal taste, but if you use dark soy sauce, you must add sugar), a little salt, shake the pot gently, or stir it slightly with a spatula. 5. Add water and cook until the sauce is reduced, then sprinkle with a little chopped green onion.

Method 2 Ingredients Preparation Main ingredient: fish Seasoning: a little wine, onion, garlic, chili, lard and seasoning. Cooking method: 1. Wash the fish and cut it into pieces; 2. Put it into a hot oil pan and fry it until the fish skin turns yellow and hard, then take out the fish. 3. Add cooked lard, wine, onion, garlic, chili and seasonings into the pot and stir-fry. Then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the fish meat is cooked and the juice becomes gelatinous, add MSG and shake to allow the marinade to coat the fish pieces.

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