Braised Tilapia
1.
Remove the scales and internal organs of the tilapia. Rinse the fish. Cut the fish with a diagonal knife on both sides. Marinate with salt and cooking wine for 20 minutes.
2.
Shred green onion, slice ginger, slice garlic, and set aside dried chili.
3.
Heat the oil in a pan and add more oil, because the tilapia should be slightly over-oiled, and the oil will be heated to 50%, and the onion, ginger, garlic, dried chili and the aroma will be exploded, and then use a colander to remove it. Put the tilapia in the pan, fry it on both sides, then remove it for later use.
4.
Pour some oil out of the pot, leave a little oil in the pot, add the bean paste and stir well, put the tilapia in the pot, put an appropriate amount of light soy sauce and dark soy sauce in the cooking wine, soak both sides in the soup, add a bowl of water, cover Cover the pot and simmer for 2 minutes.
5.
Put the remaining green onion and garlic slices in, gently turn the fish over, so that the fish can absorb the soup as much as possible.
6.
The color turns red, collect the juice on high heat, don't cook for too long, the fish will get old, prepare to be out of the pan
Tips:
1. When frying tilapia, it's best to use a non-stick pan. I don't want to brush one more pan because I'm lazy, so the iron pan is too oily, and the skin peels off in some places, which is not beautiful. Review it here, hehe.
2. Be careful when turning the fish, don't break the fish. In fact, you can cut the fish in two at the beginning, and then put them together when you put them on the plate.
3. Don't collect the braised soup too dry, save some and pour it on the fish after finishing it on the plate.
4. It is also good to add some coriander at the end.
