Braised Golden Fish

Name: Braised Golden Fish
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Jin Changyu; 10g starch; 4 slices shallot; 2 tablets ginger; 3 cloves garlic; 15g crystal sugar; Some salt; Some Verdami

by Peach rice

4.8 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

2

Fish is most afraid of more thorns. Jinchang fish has more thorns and less meat. It is very convenient to eat, and it is rich in nutrients and low in fat. It is also convenient for the elderly and children to eat.

Ingredients

1 piece Jin Changyu
10g Starch
4 slices Shallot

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2 tablets Ginger

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3 cloves Garlic

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15g Crystal Sugar

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Some Salt

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Some Verdami

Braised Golden Fish

1. Wash the Jinchang fish and cut out the black parts of the internal organs, otherwise it will have a strong smell. Cut two knives on the surface of the fish, sprinkle with salt and marinate for 10 minutes.

2. Prepare aniseed. 4 slices of green onions, 2 slices of ginger, 3 cloves of garlic, and 1 piece of rock sugar.

3. The marinated fish is coated with starch on the surface.

4. Heat oil in a pan and fry the golden fish until golden on both sides.

5. Take out a spare.

6. Heat oil in the pot and add the prepared aniseed.

7. Stir fry.

8. Add an appropriate amount of Delta and water.

9. Put the fish in and put in rock sugar. Cook for 3-5 minutes, then remove.

10. The meat is delicious when served on the plate. Put in a few cans of hawthorn made by yourself, the fish is greasy, and a piece of hawthorn, sweet and sour, tastes very refreshing.

Tips:
1. Fried fish is easy to encounter the situation of broken fish skin, which affects the appearance and appetite. Before frying, use salt to spread a thin layer of salt on the fish. Marinate the small fish for 5 minutes and the large fish for about 10 minutes, so that the water in the fish skin is gradually reduced.
2. With a little dry flour, the fish will not break when frying.