Braised Bream

Name: Braised Bream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; Some ginger; Some Shallots; Some Soy sauce; Some Cooking Wine; Some Vinegar; Some oil; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Today I made a kind of fish for everyone-bream, also known as Wuchang fish. It has the largest production in Hubei. It is the most common and cheapest fish in Hubei. It has the function of tonic, spleen, nourishing blood, and dispelling wind. , The effect of invigorating the stomach can prevent diseases such as anemia, hypoglycemia, high blood pressure and arteriosclerosis.

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

1 piece Bream
Some Ginger
Some Shallots
Some Soy Sauce
Some Cooking Wine
Some Vinegar
Some Oil
Some Salt

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, turn to a low heat after boiling, and cook for a quarter of an hour;