Braised Black Fish in Sauce

Name: Braised Black Fish in Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Black fish; 1 tablespoon June Fragrant Bean Sauce; a little June Fresh Soy Sauce; 5g salt; 8g Sugar; Some Cooking oil; a little shallot; Some ginger

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Everyone knows that eating fish can replenish your brain, so what are you waiting for, hurry up and eat fish. There are many kinds of fish, and there are more fish methods. They can be steamed, braised, deep-fried, sweet and sour, or braised in sauce, etc. It is really impossible to say all at once. The methods are different, the tastes are different, and they are personal. The preferences are also different.
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
1 tablespoon June Fragrant Bean Sauce
a little June Fresh Soy Sauce
5g Salt
8g Sugar
Some Cooking Oil
a little Shallot
Some Ginger

Braised Black Fish in Sauce

1. Clean the black fish first, remove the scales, internal organs and gills, and then rinse it with clean water repeatedly. Cut a few knives obliquely on the back to make it easier to taste.

2. Use kitchen paper to absorb the moisture on the surface of the black fish,

3. Put a little more cooking oil in the pan and fry the black fish until golden on both sides.

4. Shred the green onion, slice the ginger and prepare,

5. The fried black fish is taken out and placed on a plate,

6. Leave the oil in the pan, add the green onion and sliced ginger until fragrant,

7. Spoon a spoonful of bean paste, pour in a little soy sauce, and stir fry

8. Add a large bowl of water to a boil,

9. Add another spoonful of sugar to increase freshness and flavor,

10. Add the fried black fish and simmer slowly until it tastes good.

11. Soak the fungus in warm water in advance, and then rinse it off repeatedly.

12. Drain the water and put it in the pot, simmer together, about 10 minutes or so, the sauce can be collected on high heat, come and taste.

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