Biguan fish is a freshwater fish with a tender taste and delicate flesh, which can usually be prepared by steaming, braising and frying. Here's a simple recipe for braised fish than a tube, and I hope you'll like it.
Fish in the pipe: 1 piece.
Ginger: to taste, sliced.
Green onions: Appropriate amount, cut into sections.
Cooking wine: to taste.
Light soy sauce: to taste.
Dark soy sauce: To taste.
Rock sugar: to taste.
Salt: to taste. Cooking oil: to taste.
Warm water: to taste.
Wash the fish, remove the scales and gills, and cut into sections for later use.
Boil a pot of boiling water, add cooking wine, and blanch the fish in the water, the purpose of blanching is to remove the fishy smell.
Remove the blanched fish, rinse it with clean water, drain it and set aside.
Heat the pan with cold oil, add an appropriate amount of cooking oil, add ginger slices and stir-fry until fragrant.
Place the fish in a pan and fry until lightly browned on both sides.
Add an appropriate amount of light soy sauce and dark soy sauce and continue frying until the fish is evenly coated with sauce.
Add the rock sugar and fry well until the sugar melts.
Add warm water, a little more, reduce the heat to medium-low heat, cover and simmer for 15-20 minutes.
Take out some sauce, add salt and stir well, pour it into the pot, and continue to simmer for a while to make the soup more flavorful.
Finally, add the green onion and simmer for a while.
The braised fish made in this way is more tender and flavorful, and the soup is mellow and very delicious. You can also adjust the amount of ingredients according to your personal taste. Hope you like this braised fish than tube fish!