Braised Black Fish in Sauce

Name: Braised Black Fish in Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Black fish; a little shallot; Some Cooking oil; 8g Sugar; 5g salt; 1 tablespoon Doubanjiang; Some Soy sauce; a little garlic; a little ginger

by Pomegranate tree 2008

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Because it’s hot and sweating a lot recently, so salt should be added in time, so let’s make the sauce stew. The usual sauce stew will use the fish oil first, so that a lot of oil will be used. The oil of the fried fish is some. The fishy smell is not suitable for stir-frying, so today the fish does not have to be oiled, but a small amount of oil is used for frying, and the taste is equally delicious. When it comes to fried fish, one thing to remember is that you should not turn it in a hurry, otherwise your skin will not be intact. You must wait for the fish to slide before turning it. How to make black fish in sauce? Come and look down.

Ingredients

1 piece Black Fish
a little Shallot
Some Cooking Oil
8g Sugar
5g Salt
1 tablespoon Doubanjiang
Some Soy Sauce
a little Garlic
a little Ginger

Braised Black Fish in Sauce

1. The black fish is cleaned and fried,

2. Saute the green onion, ginger and garlic, and stir fry with a spoonful of soy sauce.

3. Add a bowl of water, boil the black fish,

4. Soak the fungus well, put them in the pot together, and stew them out of the pot.

Tips:
1. Snakehead fish has more isinglass protein, so don't rush to fry slowly when frying, otherwise the skin will break easily. \n\n2. White sugar must not be less, not only can increase the sweetness, the most important thing is to increase the umami taste of fish. \n\n3. It is better to use warm water to soak the fungus, so soak it together in advance.