Braised Fish in Soy Sauce

Name: Braised Fish in Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Cod; 20g oil; 20g Doubanjiang; a little salt; 10g Cooking Wine; 10g Rice vinegar; Some shallot; Some garlic

by Gluttonous

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

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 Oil

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20g Doubanjiang
a little Salt

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10g Cooking Wine

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10g Rice Vinegar
Some Shallot

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Some Garlic

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Braised Fish in Soy Sauce

1. Main and auxiliary materials: cod fish, bean paste.

2. Clean up the cod.

3. Chop it into fish segments.

4. Heat oil, fry the chives and garlic.

5. Add an appropriate amount of bean paste.

6. Stir-fry the sauce on a low heat to get the flavor of sauce.

7. Put in the fish segments.

8. Prosperous fire, cooking into the cooking wine.

9. Add appropriate amount of rice vinegar.

10. Add water to a boil.

11. Cook for about 5 minutes and season with a little salt.

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

13. Put it out of the pot and serve it on a plate.

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.