Braised Fish Pieces
by The heart of the piano and the courage of the sword
Favorite
Difficulty
Normal
Time
10m
Serving
2
When it comes to fish in Cantonese cuisine, many people think that it is steamed, which best reflects the characteristics of Cantonese cuisine. In fact, there are many ways to cook fish in Cantonese cuisine, such as braised, steamed, fried balls, fried, sweet and sour, and Chaozhou fish rice. There are many ways to cook them. Therefore, even though they are all fish, how they are suitable for cooking is related to the freshness, meat quality, type, taste, size and other factors of the fish. Especially like some chilled fish, sometimes it is not suitable for steaming.
I bought a large chilled red snapper at the market. Because the fish is larger, I kept the fish head, belly, and meat separately refrigerated. The big red snapper can be used for frying and steaming. The meat of the big fish is firm and elastic. It is also good for braising. This fish belly is frozen and braised in soy. The taste is delicious, the meat is refreshing and the taste is quite good. "
I bought a large chilled red snapper at the market. Because the fish is larger, I kept the fish head, belly, and meat separately refrigerated. The big red snapper can be used for frying and steaming. The meat of the big fish is firm and elastic. It is also good for braising. This fish belly is frozen and braised in soy. The taste is delicious, the meat is refreshing and the taste is quite good. "
