Braised Fushou Fish in Soy Sauce
by Hunan and Guangdong
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. First, clean the fish, put a knife on the fish body, mix well with cooking wine, salt and pepper, and marinate for 10 minutes.
2. Mince ginger and shallots.
3. Mix 1 tablespoon of yellow sauce and half a tablespoon of bean sauce and set aside.
4. Cut green onions.
5. Fry the fish in the pan until golden on both sides.
6. Add minced ginger and garlic until fragrant, add the blended yellow sauce and stir fry for a fragrant fragrance.
7. Put in the right amount of water, add the right amount of balsamic vinegar, bring to a boil over high heat and change to medium and small heat until the fish is cooked and delicious.
8. Add the chopped green onion and the chicken noodles can be served on the plate.
Tips:1. Sprinkle a little salt in the pan when frying the fish, so that the skin is not easy.
2. Both the yellow sauce and the watercress are relatively salty, and the salt is already added when the fish is added, so there is no need to add salt during the cooking process.
3. Adding appropriate amount of vinegar when cooking fish can not only remove the fishy smell but also improve the freshness of the fish.
