Braised Bream with Black Bean Sauce

Name: Braised Bream with Black Bean Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; Some shallot; Some Sliced ginger; Some Yongchuan tempeh; A spoon and a half Vegetable oil; A spoon and a half Cooking Wine; 2 teaspoons Sugar; 1 spoon Soy sauce

by Flying snow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The bream is tender and delicious. It has the effects of invigorating deficiency, spleen, nourishing blood, dispelling wind, and invigorating the stomach, and can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis.
It can be eaten by most people, and it is suitable for people with anemia, physical weakness, malnutrition, and people who do not want to eat. "

Ingredients

1 piece Bream
Some Shallot

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Some Sliced Ginger
Some Yongchuan Tempeh
A spoon and a half Vegetable Oil
A spoon and a half Cooking Wine

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2 teaspoons Sugar

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1 spoon Soy Sauce

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Braised Bream with Black Bean Sauce

1. Choose a fresh bream, remove the scales, remove the gills, and rinse for later use. (The black clothes in the fish belly should also be shaved and washed.)

2. Cut the green onion and ginger, open the tempeh and use a spoonful (the others are packed in the bottle).

3. Put a spoon and a half of hot oil in the pot, which is hotter than the usual cooking pot, so it is not easy to paste

4. Gently slide down the bream and fry

5. You can cover the pot like this and fry it to prevent the oil from splashing out

6. Fry on one side, turn over and fry again, and serve.

7. Pour a little bit more oil into the pot, stir-fry the tempeh and green onion ginger

8. Simmer the bream in the pot

9. Shovel the tempeh to cover the fish to make it taste faster

10. (Not enough flavor) Add about a spoonful of soy sauce, then add water to boil it, add 2 teaspoons of sugar to make it fresh

11. Cover and cook for three to five minutes, then sprinkle with chopped green onion.

12. Out of the pot and plate

Tips:
1. Shave and wash the black clothes in the fish belly, which can effectively remove the fishy.

2. The pan and oil for frying fish are hotter than cooking, so that the fried fish will not easily peel.