Braised White Fish Segments

Name: Braised White Fish Segments
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Middle section of white fish; Some Blending oil; a little salt; 2 tablespoons Cooking Wine; a little White pepper; 2 tablespoons Soy sauce; 1/2 a spoon granulated sugar; 2 tablets Sliced ginger; 1/2 root Green onions; A few drops sesame oil; Some starch

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I went to the market and saw fresh white fish for sale. When asked about the price, it was only 10 yuan a catty, which is too cheap! I immediately chose a 2 catty weight, and the stall owner helped kill it. The white fish is slim, so 2 catties of white fish are slender. There is no such big plate and pot to cook the whole fish at home. I divide the fish into 3 points. The head and tail are used for steaming. The middle meat section will be prepared today. Eat it in soy sauce. The cooked fish is still tender with thick oil and red sauce. You know, this braised white fish section costs at least 50 to 60 yuan in a small restaurant outside! Do it yourself at home, half of it is 15 yuan in the middle, which is really too affordable! "

Braised White Fish Segments

1. White fish bought back.

2. After washing, cut into 3 sections, steam the head and tail, and braise the middle section in brown sauce.

3. Make a few cuts on the middle section of the fish to taste it, and put it on the plate.

4. Spread the starch evenly.

5. Stir fragrant ginger slices in a frying pan.

6. Add the fish and fry until golden brown on both sides.

7. Add cooking wine, salt, light soy sauce, dark soy sauce, sugar, and white pepper.

8. Add the right amount of water and start to simmer.

9. Drain the juice and sprinkle with chopped green onion.

10. It can be out of the pot and plated.

Tips:
This kind of fresh river fish is delicious, but it still has small spines. When eating, try to eat it slowly, and be careful to catch your throat. Because this fish skin is very thin, it tends to stick to the pan when frying, so evenly spread some starch on the fish before frying, and the skin will be completely fried.

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