Dry Roasted Bream

Name: Dry Roasted Bream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; 1 small piece ginger; 2 pcs Red pepper; Some pepper; 2 tablespoons Highly Liquor; 2 tablespoons Soy sauce; Some Oil salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Speaking of bream, it is a very common freshwater fish in Hubei. Its flesh is tender and white, rich in nutrients, and rich in protein, calcium and iron and other trace elements. The price of bream is very low. Now the price on the Wuhan market is only 5.5 yuan per catty, which is much cheaper than eating meat. Many people mistakenly think that bream is Wuchang fish. In fact, Wuchang fish is a kind of bream. The authentic Wuchang fish has 13 and a half bones, which is slightly different. "

Ingredients

1 piece Bream
1 small piece Ginger
2 pcs Red Pepper
Some Pepper
2 tablespoons Highly Liquor
2 tablespoons Soy Sauce
Some Oil Salt

Dry Roasted Bream

1. Prepare the raw materials.

2. Put the bream pieces into a bowl, add appropriate amount of salt, high white wine, ginger slices, pepper and red pepper, and mix well.

3. Cover with plastic wrap and marinate in the refrigerator for one hour.

4. Take out the marinated bream pieces and spread them on the chopping board. Place them in a cool and ventilated place to air dry.

5. Heat the pan with cool oil and fry the bream pieces in the pan until golden on both sides.

6. Cook a little cooking wine and soy sauce.

7. Put the marinated juice and aniseed in a pot and cook.

8. Add a pinch of salt.

9. Slowly heat the high heat until all the juice is dried. Pay attention to turning it twice in the middle to make it evenly flavored. Put it on the plate again, and decorate the surface with some red peppers and coriander.

10. Serve it.

Tips:
1. Cut the bream into small pieces and add salt and aniseed to marinate it for flavor, and then air-dry it for more than three hours, so that it will taste dry and fragrant.
2. Fry the fish until golden, then cook the cooking wine and light soy sauce, add the marinated aniseed and braise until the juice is completely dried.
3. Put the prepared fish neatly into a whole fish to make the dishes delicious and beautiful.