Braised Tang Channa
by Xiaolan Private Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Kill the snakehead, remove the scales and viscera, wash, mix well with salt and marinate for 10 minutes.
2. Slice the ginger and smash the garlic.
3. Heat up the pan, put appropriate amount of salad oil and cooked lard, add sliced ginger and minced garlic and stir fry for a fragrant flavor.
4. Pour the snakehead into the pan and fry it for a while.
5. Put cooking wine, sugar, dark soy sauce, light soy sauce, and pepper (you can add some chili if you like spicy food), then put an appropriate amount of water on the lid and boil on high heat. Turn to medium heat and cook slowly.
6. Turn to high heat to collect the juice after 10 minutes.
7. Sprinkle with chopped green onion and serve.
Tips:When cooking the fish, try to turn it as little as possible, otherwise the fish will break easily.
