Braised Fish

Name: Braised Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: fish; salt; oil; Shredded ginger; Doubanjiang; chopped green onion; parsley

by Small zh

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I often hear friends say that the fish will lose its appearance when it is fried.Although it tastes good sometimes, the appearance is not satisfactory.
It's not that I am bragging. The fish I have fried rarely have a bad appearance.In fact, there is no secret. Just look at the picture and the explanation and you will quickly understand.

Ingredients

Braised Fish

1. After the fish is processed and washed, apply a little salt to taste. Make sure that there is no water on the surface of the fish before putting it in the pan, otherwise it will stick to the pan and eventually cause the phase to be broken.

2. Put oil in the pan, you can use a little more, when the oil reaches 60% hot, you can add the fish and start frying

3. After the fish is put in the pot, first fry the whole body of the fish on high heat until it is slightly yellow, and then turn to low heat to fry slowly. Don't move the fish lightly, gently shake the pot, if it shakes, it means you can turn it over. Look, the fish skin Isn’t it pretty? To make the fish more flavorful, I even scratched the fish’s back.

4. When the fish is fried on both sides, you can put the sliced ginger on the side of the fish

5. Add the bean paste and stir-fry to get the red oil

6. Put in the right amount of water and simmer the fish until cooked

7. Sprinkle chopped green onion and coriander before the pot, it seems to be a little more, not afraid, anyway, I love it