Braised fish is a classic Chinese delicacy that is loved by people for its unique mellow taste and rich taste. The traditional method of braised fish requires the use of fresh fish and the delicate cooking techniques to present a delicious and delicious meal.
First of all, to make braised fish, you need to prepare a fresh fish and some necessary seasonings, including green onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, sugar, salt and pepper, etc. You can choose carp, grass carp, or sea bass as a fish, and you can choose a variety that suits your taste.
Next, the fish is cleaned, scaled, gutted, and cut into pieces of appropriate size for later use. Finely chop the green onion, ginger and garlic and set aside. Heat the oil in a pan, stir-fry the green onions, ginger and garlic until fragrant, then add the fish pieces and fry until golden brown on both sides. At this step, you need to pay attention to the heat and do not over-fry it, so as not to affect the taste.
Then, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce and sugar, stir-fry evenly, add water, and the amount of water should not exceed the fish pieces. Bring to a simmer over medium-low heat, turning the pieces at the right time to heat evenly. Wait until the soup is thickened, sprinkle with an appropriate amount of salt and pepper to taste, stir-fry evenly, and then remove from the pan.
The traditional method of braised fish requires a certain amount of patience and skill, but by mastering the ratio of heat and seasoning, we can easily make delicious braised fish at home. This dish can be eaten with rice, which is nutritious and a delicious and healthy dish.
In short, braised fish, as a classic Chinese delicacy, can present its unique mellow taste and rich taste through traditional methods. Through continuous practice and experimentation, we can make delicious braised fish at home, enjoy the food and inherit the Chinese food culture.