Braised Fish with Dried Perilla
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Cut the prepared grass carp in half, put an appropriate amount of oil in the pot, put the fish segments into the pot and fry, being careful not to turn over
2. Turn over and fry the second side until the bottom side is golden brown
3. When the second side is almost golden brown, put in the amount of perilla leaves, green onions, garlic, ginger, etc., and spread on top of the fish section.
4. Add a spoon of vinegar, half a spoon of soup, and sprinkle evenly on the fish
5. Cover the plate, then cover the pot, turn down the heat, and simmer for about 6 minutes before serving
