Braised Tilapia
1.
Four tilapia, scrape the scales to remove the gills, and rinse. Marinate with salt and cooking wine for 20 minutes.
2.
Heat the pan with cool oil. After the oil is hot, fry the fish until golden on both sides. Then use a frying spoon to push the fish to the side, add green onions, ginger, and garlic in the remaining oil to stir fragrantly, and then add a spoonful of bean paste and fry for fragrant aroma. I was lazy and didn't take out the fish.
3.
Be sure to add boiling water, otherwise there will be fishy smell. Add a small amount of salt, sugar, light soy sauce, and vinegar to a slow stew. (It is better to put some pepper if you have it.)
4.
The fish can be turned over once during the stewing process, or the wok can be gently shaken to prevent the fish from sticking to the pan.
5.
When the soup is almost dried in, put a little MSG, and put the fish on the plate. If the soup is too thin, you can also pour a small amount of gorgon juice to thicken it and pour it on the fish. Then sprinkle a little chives. (Coriander is better, I have it!)
6.
Finished product.
7.
Finished product.
Tips:
1: Fried fish is very important. When making fish at home, there is no need to put half a pot of oil to fry, and there is no way to deal with the remaining oil. Heat the pan with cool oil, shake the pan gently, the fish will not stick to the pan.
2: The fish is marinated, and the bean paste is salty. You must be aware of this.
3: It is necessary to put some sugar, after a long time you will find the secret of putting chaff.
4: Learn to draw inferences about cooking, there is no need to demand a certain kind of raw material or seasoning.
5: Color, fragrance and taste are complementary and indispensable.
