1. Clean the bream, remove the black film in the belly, wash it, sprinkle it in cooking wine, marinate with shallots, ginger slices, and peppercorns for 15 minutes.
2. Use 2 tablespoons of white sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, add appropriate amount of purified water, and blend the sweet and sour sauce.
3. Prepare the onion, ginger, garlic, dried red pepper and other ingredients.
4. A little cilantro and garlic sprouts, set aside.
5. A few pleurotus, cut into thick slices diagonally.
6. Add an appropriate amount of oil to the wok and wait for the oil temperature to rise.
7. After the oil is hot, add the bream and turn on a low heat.
8. Fry the bream on both sides with low heat until golden brown, and remove the oil control. (The fish is too big and it takes a little effort to turn over, so the fish skin is a bit torn)
9. Prepare a little oil in the wok, sauté the chives, ginger, garlic and dried red peppers on low heat.
10. After sautéing the aroma, slowly pour the sweet and sour sauce into the pot and add an appropriate amount of salt.
11. Carefully put in the fried bream and bring the sauce in the pot to a boil.
12. At this time, add the sliced pleurotus ostreatus slices and cook with the bream on high fire. After high heat, turn to medium heat and continue to simmer for ten minutes. You can add a small amount of coriander to taste.
13. After the soup thickens, cook the right amount of balsamic vinegar into the pot, and the thick sweet and sour sweet and sour flavor will immediately fill the kitchen. At this time, remove from the fire and put on the plate. Sprinkle green garlic sprouts on the fish and garnish with coriander.
Tips:This sweet and sour sweet and sour bream is deeply loved by people and children who love sweets. The bream is white and tender, extremely delicious, and has very few spines, so you can feast on it. The thick sweet and sour sauce makes you reluctant to eat the fish after eating the fish. You can use it to pour the rice. It is really sweet and fragrant, with endless aftertaste.
