Braised fish
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Braised fish: Delicious and tender, with an endless aftertaste.
Braised fish is a classic Chinese dish that is loved for its delicious taste and rich nutrition. With fish as the main ingredient, this dish is carefully prepared to present an attractive color and aroma that will make your mouth water.
The process of making braised fish is not complicated, but it requires a certain amount of skill and patience. First of all, it is important to choose fresh fish to ensure that the meat is tender and tasteful. After cleaning the fish, make a few cuts on the fish with a knife to absorb the flavor.
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Next, heat the pot, add the appropriate amount of oil, add the ginger, minced garlic and Sichuan peppercorns and stir-fry until fragrant. Then add the fish and fry it until golden brown on both sides, which is one of the key steps of braised fish, which can ensure that the fish is tender and delicious.
Next, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar, salt and other seasonings, and then add an appropriate amount of water to cover the fish. Bring to a boil over high heat and simmer over low heat to allow the fish to fully absorb the flavor of the seasoning.
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During the stewing process, some other seasonings and ingredients can be added according to personal taste, such as spices such as star anise, cinnamon, bay leaves, and side dishes such as tofu and shiitake mushrooms. These can increase the taste and nutritional value of braised fish.
Finally, when the fish is simmered until it tastes good and the soup is thick, it is ready to be cooked. Sprinkle with some chopped green onions for garnish and serve.
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Ingredients: 1 grass carp.
Appropriate amount of green onion, ginger and garlic.
Cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper to taste.
Appropriate amount of water starch.
Steps: Remove the scales and guts of the grass carp, clean it, and cut it into cubes for later use.
Finely chop the green onion, ginger and garlic and set aside.
Heat the pan with cold oil, add the green onion, ginger and garlic and stir-fry until fragrant.
Add the fish pieces and fry until golden brown on both sides.
Add cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer.
Simmer until the soup is thick, the fish is flavorful, and add water starch to thicken.
Finally, sprinkle with chopped green onions and serve.
Note: The fish should be fresh, so that the stewed soup will be more delicious.
When frying the fish, fry it until golden brown on both sides, so that the stewed fish will be more tender.
When simmering, simmer slowly over low heat, so that the stewed soup will be richer.
The amount of salt and sugar should be adjusted according to personal taste.
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