Braised Bream

Name: Braised Bream
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 4g salt; 4g Soy sauce; 5g Vinegar; 3g ginger; 6g Cooking Wine; 5g Shallots; Some Vegetable oil

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This is a dish that my mother often cooks---broiled bream. It is a home-cooked dish that uses bream as the main ingredient and the simplest seasonings to produce a delicious fish with delicious taste and tender meat. It is not difficult to make, and the method of braising in brown sauce is simpler than steaming. I just drew the gourd and copied it. Isn’t it greedy? How about it, hurry up and try it too.

Ingredients

Braised Bream

1. After washing the fish, remove the black inner membrane from the fish, and use a knife to make a few knives on the back of the fish

2. Use kitchen paper towels to soak up the water on the fish

3. Sprinkle some salt on the surface of the fish

4. Heat the pan, add some oil, add ginger and fry

5. Fry the fish in the pan until golden

6. Turn it over and fry the other side until golden brown

7. Add appropriate amount of cooking wine, soy sauce and a small amount of vinegar, then add an appropriate amount of water to submerge the fish, bring to a boil, turn to low heat, and cook for a quarter of an hour

8. Add salt and other seasonings, turn it over and cook for another five minutes, then heat up the sauce