Braised Chang Bream in Brown Sauce
by Ming Cuiyan
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Wash the fish and stroke a few times on the back.
2. Pour oil into the pan and fry the fish.
3. Fry the golden brown and turn it over and fry.
4. Add ginger and spring onions after frying on both sides.
5. Pour in the right amount of cooking wine and dark soy sauce.
6. Add appropriate amount of water to a high heat and turn to a low heat.
7. Collect the juice.
8. Out of the pot.
9. Plate.
