What fish is the best to braise in soy sauce? I answered the Lord's questions back and forth. Braised fish, I think river fish is the most suitable. Compared with marine fish, river fish is more tender. Although the earthy smell of freshwater fish will be a little bigger, it can also be removed during the stew.

I recommend you to try braised carp, especially Mishima scale carp.

Under normal circumstances, there are two best cooking methods for carp, one is sweet and sour, and the other is braised in brown sauce, both of which are of heavy taste. The main purpose is to remove the fishy smell of carp itself and fully show the soft and tender characteristics of carp meat. Braised in brown sauce is to use the species of Mishima scale fish to make it tender, especially the fish skin, thick fish skin, which is particularly fat and tender.

Sandaowan: Mirror carp originated in Europe and was introduced from China to West Germany. After more than 20 years of systematic breeding, Heilongjiang Fisheries Research Institute has selected a German mirror carp breeding line suitable for most areas of China.

The key to the production of braised mirror carp lies in the firing of onion, ginger, garlic, pepper and aniseed.

Prepare a mirror carp.

Give carp a simple one-word flower knife for standby.

Put oil in the bottom of the pan and fry carp on both sides. Don't fry the skin until it is golden brown.

Add onion, ginger, garlic, aniseed and pepper to the pot, and add cooking wine, soy sauce, sugar and pepper to taste. Bring the fire to a boil, simmer for 30 minutes, and finally collect the fire juice.

Braised carp is ready. The biggest feature of mirror carp is that it has few scales and thick skin. After braising in soy sauce, the taste of fish skin is very soft and glutinous, and it feels particularly attractive to eat.