Braised Fish in Soy Sauce

Name: Braised Fish in Soy Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Cod; 20g Doubanjiang; 1 tbsp oil; 2g salt; 1 tbsp Cooking Wine; 1 tbsp Rice vinegar; Some Shallots and garlic

by Gluttonous

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Soy sauce and braised sauce are basically the same. The difference between the two lies in the seasoning. Soy sauce dishes must have sauce, otherwise it is not called sauce. At the same time, when making fish segments, choose fish with thick flesh and few spines, such as grass carp, saltwater, cod, and catfish.

Ingredients

2 pieces Cod
20g Doubanjiang
1 tbsp Oil
2g Salt
1 tbsp Cooking Wine
1 tbsp Rice Vinegar
Some Shallots And Garlic

Braised Fish in Soy Sauce

1. Main and auxiliary ingredients: cod, bean paste

2. Clean up the cod

3. Chop it into fish segments

4. Heat oil, saute chives and garlic

5. Put the bean paste

6. Stir-fry the sauce on a low heat

7. Put in the fish section

8. Prosperous fire, cook into the cooking wine

9. Add rice vinegar

10. Add water to a boil

11. Bake for about 5 minutes, add a little salt to taste

12. Turn the fish over and cook for another 3 minutes. Turn off the heat after turning off the juice

13. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. Because the bean paste is added, you have to taste it before adding salt.
2. When frying the bean paste, be sure to use a low heat to prevent the bottom from getting stuck.
3. "Fried every time you cook", so you can also deep-fry the fish and then cook it.