Braised Fish
by Xia Xiaoyu
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Clean the fish
2. Make a diagonal cut on the back of the fish, mince ginger and garlic
3. Add cooking wine, light soy sauce, pepper, salt, minced ginger and garlic and marinate for 30 minutes (smear the belly of the fish too)
4. Cut tomatoes, green peppers, onions and set aside
5. Lift the pot, add some green peppers in the oil
6. Put the fish after the oil is hot, don’t bring water, otherwise the oil will splash
7. Fry on one side until golden brown, then turn over and continue to fry
8. After the other side is fried, set the fish to the side, and put the side dishes in the empty space (if it is a wok, take the fish out first and fry the side dishes and then put it back in the pot)
9. Stir-fry for a while, season to taste, and out
10. The fish is too long, it looks like you have to buy a ten-inch big plate, haha
Tips:Xiaoyu fried fish has a ten-thousand-year principle: the pan must be heated before putting the oil, and the fish must be put after the oil is hot. This way the fried fish will not stick to the pan and break the skin
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