Bream in White Sauce
by Lucky Little Good Food
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Bream cleaned
2. Use the back end of the knife to make a few strokes on the fish's back
3. Finished as shown in the figure
4. Lancet on the other side of the fish
5. Fill the hot pan with oil, heat the oil to 70% hot or more, put the bream into the oil pan to fry
6. After both sides are fried, take out the fish and prepare green onion knots and ginger slices
7. Restart the pot, put the shallot knots and ginger slices into the pot, add water and cooking wine
8. Boil on high fire
9. Put the fish in the pot and turn to medium heat, but keep it boiling
10. Cover the pot and simmer for 5 minutes
11. Simmer and cook white sauce, turn to low heat
12. Take the bream out and put it on the plate first
13. Leave only white sauce in the pot, ready to season
14. Add white pepper and mix well
15. Add salt, add chicken essence, add water and starch to thicken into a viscous sauce
16. Just pour the very fresh viscous sauce on the fish
17. Here is another detailed picture
