Braised Diaozi Fish

Braised Diaozi Fish

1. The Yangtze River White Diaoyu has a slender and tender flesh and looks very fat.

2. Diaozi fish clean the internal organs and rinse, draw an oblique knife, cut two colored peppers, coriander, ginger and garlic.

3. Slowly fry the diocese in a hot pot with cold oil and low heat.

4. Add a little salt to avoid oil splashing, slowly fry the bottom side, turn it over and fry the other side.

5. Fry and serve.

6. Stir-fry colored peppers with the remaining oil in the pan.

7. Stir-fry the colored peppers until soft, add the fried Diaozi fish, add a bowl of warm water, bean paste and soy sauce to cook the fish thoroughly.

8. Add coriander and chopped green onion at the end.

9. The bean paste is relatively salty, and a small amount of salt was added when the fish was fried, so no salt was added later. The colored peppers are slightly spicy and sweet. If you like it, you can use millet.

10. Finished product.

Tips:

The slender fish is not easy to handle and can be chopped into two pieces.