Braised Bigeye in Brown Sauce

Name: Braised Bigeye in Brown Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Bigeye; 2s shallot; 1 piece ginger; 2 spoons Soy sauce; 1 spoon Cooking Wine; 2 spoons Balsamic vinegar; Some salt; Some oil; 2 teaspoons Corn flour

by ♀Xiaomei♀

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The method of this fish is very simple, with few ingredients, and easy to grasp. Generally, the skin of this fish can be removed first, so that the taste is better, but this time I didn’t peel it, nor did I open it, so I fry it directly. The fish is very sweet, tender and fragrant after the skin is removed, and the taste is more delicious when dipped in the self-adjusting sauce. "

Ingredients

2 pieces Bigeye
2s Shallot
1 piece Ginger
2 spoons Soy Sauce
1 spoon Cooking Wine
2 spoons Balsamic Vinegar
Some Salt
Some Oil
2 teaspoons Corn Flour

Braised Bigeye in Brown Sauce

1. Wash the fish, take a small bowl and mix the light soy sauce, cooking wine, vinegar, cornstarch, appropriate amount of salt and water into a sauce for later use, cut the green onion into sections, and shred the ginger...

2. Pour oil into the pot, add the ginger shreds and stir fragrant

3. Put the fish in and fry slowly until both sides are slightly yellow

4. Pour the pre-mixed sauce

5. When the sauce is almost ready, add the green onions, and you can start the pot...!

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