Braised Precious Fish
by Feng Shangjiang
Favorite
Difficulty
Easy
Time
1h
Serving
4
Super delicious braised precious fish
1. Wash the fish, sprinkle salt on both sides and touch it evenly to kill the bacteria on the epidermis. Sprinkle a layer of starch on the fish skin to absorb the water so that the skin will not break when frying.
2. Cut the green onion, garlic, and chili into sections. Don't cut the garlic too finely, and slice the ginger. Add cooking wine and light soy sauce, sugar and salt in a bowl and marinate for more than 30 minutes
3. Put more oil in the pot, preferably rapeseed oil. Rapeseed oil is golden brown and beautiful. When frying, you must master the fluidity of the oil. Don't let the oil be fried in one place. The fish head should be fried more often. When the fish is golden brown, the tail will rise up and you can smell the fragrance of the fish, so you can turn it over. . Don’t turn it prematurely or the fish will be broken. Shake the pan with your hands and let the oil fry back and forth.
4. After both sides are fried, pour the previously made sauce into the pot, add vinegar, add boiling water, cover the pot, turn the heat to a boil, reduce the heat and simmer for 30 minutes to taste
5. Open the lid of the pot and collect the juice on high heat. Don't let it dry, it will inevitably have a scorching smell. Sprinkle with chopped green onion after it is out of the pot to make it perfect
Tips:decoction
