Braised Diaozi Fish in Sauce

Name: Braised Diaozi Fish in Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Diaoziyu; 1 tablespoon Soy sauce; 5 slices Sliced ginger; 1 tablespoon Highly Liquor; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today, this fish is relatively large and the pot is not enough, so it was cut in half and cooked with sauce. My mother cooks good fish. Since I was a child, I have liked watching my mother cook fish. Naturally, I learned how to cook fish if I was so impressed. Diaozi fish cooked in soy sauce, marinate for a while in advance with seasonings such as salt and ginger, then fry the two sides of the fish to golden brown, add soy sauce and cook, the cooked fish is tender, soft and firm, like a sponge It is full of the taste of the sauce, and the aroma is overflowing, which makes you appetite. Come and learn how to do it with me. "

Ingredients

1 piece Diaoziyu
1 tablespoon Soy Sauce
5 slices Sliced Ginger
1 tablespoon Highly Liquor
Some Oil
Some Salt

Braised Diaozi Fish in Sauce

1. Prepare raw materials;

2. Make a few cuts on the surface of the diocese, add salt, ginger slices and high white wine to spread evenly, then marinate;

3. Use kitchen paper towels to absorb moisture on the surface before entering the pot;

4. Heat the pan with cold oil, add the diocese fish cubes to fry;

5. After frying until the shape is slightly set, shake the pan, the fish can follow the movement, then fry the fish on a low fire and turn it over, and fry the other side until golden;

6. Leave a little oil in the pot, add the bean paste and stir fragrant; (this is the little secret of the fresh and fragrant fish)

7. Add appropriate amount of water and simmer for two minutes;

8. Add appropriate amount of water and simmer for two minutes;

9. Add appropriate amount of water and simmer for two minutes;

10. Simmer for five minutes on low heat, taking care to pour the juice on the surface of the fish in the middle;

11. Put in an appropriate amount of salt seasoning, and then collect the juice on high heat, and be careful to turn it once in the middle;

12. Boil the fish and serve it out, then add an appropriate amount of water starch to the remaining juice to thicken;

13. Pour the thick gorgon sauce on the fish body, sprinkle the surface with chopped green onions.

Tips:
1. Tips for frying fish without breaking the skin: The fish should absorb the moisture on the surface, and fry slowly after the pan is in the pan. Don't rush it. When the fish can move with the pan, fry it for a while, you can do it; 2 The soy sauce needs to be stir-fried together to stimulate the fragrance; 3. When cooking the fish, be careful to pour the juice on the surface of the fish, and flip it in the middle to make it more delicious.