How to make braised fish delicious?

Tilapia is a fish with delicious and tender meat. It can be steamed, braised, or cooked in soup, and it tastes great. The golden retriever is rich in protein, calcium, sodium, vitamins, and a variety of essential amino acids needed by the human body. Here are some methods of braised pomfret. The braised pomfret is not only delicious but also looks very good.

Method 1:

Braised Fushou Fish

Cooking time < 60 minutes

Ingredients:

Main ingredients: 1 Fu Shou fish, auxiliary ingredients: 3 grams of salt, 20 grams of black pepper, 20 grams of oil, appropriate amount of sugar, 15 grams of bean paste, 6 grams of cooking wine, 20 grams of Wei Ji Xian, small pieces of ginger, 50 grams of water, 3 garlic cloves, 10 grams of light soy sauce

How to make braised fish

1. Clean the fish and make a few cuts on its back

2. Spread salt on the surface and marinate for 15 minutes

3. Peel and slice ginger and garlic

4. Pour bean paste, water, black pepper, sugar and Wei Ji Xian into a bowl and mix well to make the sauce

5. Pat the fish dry with kitchen paper

6. Heat the pan, add oil, ginger and garlic slices and sauté until fragrant

7. Push the ginger and garlic slices aside and add the fish

8. Fry until both sides are golden brown and add appropriate amount of cooking wine

9. Pour the sauce in and cook together

10. Cook until the juice is thick

Cooking Tips

1. Applying some salt on the surface of the fish can make the fish meat firmer and prevent it from sticking to the pan during frying.

2. Do not flip the fish randomly when frying. Turn it over to fry the other side only when you feel the fish body is loose and no longer sticks to the pan.

3. Adding cooking wine can evaporate some of the fishy smell of the fish.

4. The sauce can be adjusted according to your personal preference

Method 2:

Material

1 fish, 2-3 green onions, 1 coriander, half a chili, some sliced ​​ginger, some shredded ginger, oil, soy sauce, sugar, some chicken essence, some oyster sauce, some salt, 1 bowl of water, some cornstarch, shredded chili

practice

1. Wash the killed carp, especially the black film on the belly, so that there is no mud smell. Make three diagonal cuts on both sides of the fish's back. Rub a little salt on both sides and belly of the fish. After marinating for a few minutes, pour out the blood and stuff some scallion and shredded ginger into the belly.

2. After heating the pan, rub the pan with two slices of ginger, then pour in oil. Sprinkle some dry cornstarch on both sides of the fish, then put it in the pan, fry both sides over low heat for a few minutes and then remove from the pan.

3. Put soy sauce, a little salt, sugar, and some chicken essence or oyster sauce in another empty bowl. Add a bowl of water and a little cornstarch, mix well and set aside.

4. Pour some more oil into the pan and add the remaining ginger slices and scallions into the pan and stir-fry until fragrant. Pour the above sauce into the pot and bring it to a boil, then put the fried fish into the pot, add a little cooking wine, and simmer over medium heat for about 15 minutes. When simmering, make sure both sides of the fish are stewed thoroughly so that it can be flavored. If the sauce is too thick, add some water.

5. Finally, put the shredded chili, shredded ginger, and the remaining scallion segments into the pot and simmer for another 2 minutes. You’re done.