Many fish can be braised in brown sauce, and they are all delicious. ...

material

A fish, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt.

working methods

1. Remove the viscera and gills of the fish, cut off the fins and tails, and cut some oblique knives on both sides of the fish; Then use kitchen paper to absorb as much water as possible from the fish.

2. Put about 50g of oil in the pot, put the fish in when it is hot on the sixth floor, turn it over when it is fried until golden, and put the fish on the plate when the other side is golden.

3. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and pour in 1/2 tablespoons vinegar, 1/2 tablespoons cooking wine, 2 tablespoons soy sauce, 1/4 tablespoons sugar, a little salt and a bowl of water.

4. After the water in the pot is boiled, add the fried fish, simmer for half an hour on low fire, then collect the soup on high fire and sprinkle with coriander.

skill

1. Cut off the gills, fins and tail to remove fishy smell.

Stir-fry the fish before stewing, it will be tight after stewing.