Preheating Mid-autumn Festival Banquet-braised Bream with Fresh Eyebrows

Name: Preheating Mid-autumn Festival Banquet-braised Bream with Fresh Eyebrows
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; 1 piece ginger; 3 tablespoons oil; 5 tablespoons Cooking Wine; 1 tablespoon Sugar; 1 tablespoon starch; 7 green pepper; 2 pcs garlic; 1 tablespoon Chicken powder seasoning; 1 tablespoon Very delicious; 2 tablespoons salt; 1 tablespoon pepper

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Choose between fish and meat, fish is always my favorite. My brother and I are "cats" and both have a special affection for fish. This stems from the fact that my father likes to fish, and he has been fascinated by him since he was a child and has been lingering in his memory. Now my brother loves fishing, and he has customers to go fishing almost every week. The key is that customers who have the same hobbies like him like this healthy sport; in fact, it is a beautiful thing~ Nowadays, fishing is not like my father’s time. There are more wild lakes in the wild to catch wild fish. Nowadays, the city is renovated by filling the lake, and there are a lot of natural landscapes missing, and you can't enjoy the beauty of heaven and harmony...
Even fishing in a lake is a fish pond isolated after a man-made contract. Dad said that fishing is not very interesting now. The artificially raised fish are too easy to catch the bait and not challenging, and the taste is not as delicious as wild fish. The only advantage is that you can eat live fish directly. But for children nowadays, there is no contrast, of course they can't tell. No wonder many old people say that the past is delicious. Of course, the fish that you catch yourself has more advantages than those you buy at the vegetable farm.
My brother caught a lot of breams today, and they kept them fresh with an oxygen pump, so they made them quickly while they were fresh. It is very good to choose steamed or braised fresh bream, so that it will not destroy a lot of nutrients, and can also keep the taste delicious. When cooking, you can add an appropriate amount of vinegar to ensure the stability of vitamins and promote the dissolution of calcium. Bream meat is delicious, but also has nourishing and medical effects. The bream is paired with green pepper, green, brown and shiny, the fish skin is crisp and smooth, the fish meat is tender, the soup is thick, the taste is delicious, the salty sweet sour and spicy, and the taste is delicious. This method of braising is second only to steamed fish, which effectively preserves the freshness of bream.
Original by GODOFMERCY. This article is originally based on my real experience; it is purely a personal hobby, so if you don’t like it, don’t spray it. The content is for reference only. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "

Preheating Mid-autumn Festival Banquet-braised Bream with Fresh Eyebrows

1. I picked the most jubilant bream just after leaving the water to make a specialty dish. Remove gills, scales, viscera, and rinse.

Preheating Mid-autumn Festival Banquet-braised Bream with Fresh Eyebrows recipe

2. The bream body is incised obliquely on both sides.

3. After incision on both sides of the fish body; evenly spread fine salt on the body of the bream, marinate for half an hour, dry it and set aside. After this treatment, the fish will not stick to the pan, nor will it break easily.

4. The fish in the lake is fishy; when making bream, be sure to put enough ingredients. Fresh peppers are on the market one after another, which looks very attractive. The green color is very beautiful, embellishing the bream with this emerald green color will definitely stimulate the potential appetite in early autumn.

5. Prepare the three magic weapons, ginger, garlic, and green pepper.

6. Put the oil pan on the induction cooker; pour in new oil to heat; slowly put the bream in for frying.

7. When frying fish, it is better to use medium heat, so that the fish will not be scorched or broken. As the oil temperature slowly rises, shake the wok, it is best to hold the bream in your hand; you can turn it over at any time. Flip the fish body and fry until the fish is dead and bloodless; fry until the bream is browned on both sides and then serve on a plate for later use.

8. Put the cut ginger into the hot oil and saute.

9. Add the green peppers and stir-fry until they are 5 ripe. Set aside for later use.

10. Put the fried bream into the pan. Stir in garlic cloves over high heat. The garlic cloves should be burnt and soft; the garlic that is full of the soup while eating fish is also very delicious. So it must be put in early, and the garlic is blended into the bream meat is great!

11. Add cooking wine to avoid fishy smell. I like to put a lot of cooking wine into the fish. You don't need to add water. It is also great to use cooking wine completely. Don't worry about getting drunk. After the cooking wine is heated, the alcohol will evaporate. The cooking wine and bream are a perfect match, and the meat of the bream is more delicate and tender after being added.

12. It tastes very fresh when cooked. The addition of extremely fresh flavor enhances the umami taste of bream.

13. Add salt and cook until the soup is thick,

14. If you think the cost of cooking bream with cooking wine is too high, you can add water. Don't put too much water at one time; add a small amount of water along the side of the pot when the fish has just been submerged; cold water will reduce the temperature of the hot pot, and the bream will become hard when it is cold. The amount of water is too much. The broth of the bream is thin and not thick. When cooking fish, it is not advisable to use high heat. Use low heat to simmer until the soup is thick and fragrant.

15. Put the fried green peppers into the pot, and be sure to burn them until the green peppers are broken.

16. A little sugar is added to increase the viscosity of the soup, which will make the juice easier to pick up and taste better. Add an appropriate amount of water starch to the ingredients. Thicken the gorgon with starch with water. [Water starch should not be too thick].

17. Turn off the heat and cook in an appropriate amount of balsamic vinegar; sprinkle in pepper to increase the aroma.

18. Add 1 scoop of chicken powder seasoning. The taste is very fresh, it is really the rhythm of fresh eyebrows~ This dish includes the three magic weapons of ginger, garlic, and green pepper. The three flavors are pure. When the peculiar bream scent wafted out, it was already mouth watering.

Tips:
1. Spread fine salt evenly on the body of the bream, marinate for half an hour, control the moisture and set aside. After this treatment, the fish will not stick to the pan, nor will it break easily.

2. When frying fish, it is better to use medium heat, so that the fish will not be burnt or broken.

3. The garlic cloves should be burned softly; therefore, it must be put in early, and the garlic fragrant is blended into the bream meat is great!

4. Cooking wine and bream are a perfect match, and the meat of the bream is more delicate and tender after being added.

5. Don't put too much water at one time; add a small amount of water along the side of the pot as long as the fish has just passed; cold water will reduce the temperature of the hot pot, and the bream will become hard when it is cold.