Every time I cook braised fish at home, my appetite increases greatly. The reddish-brown fish with emerald green onion, ruby pepper and fish soup, which I call "the soul of braised fish", is a perfect match. Make sure that when people look at it and smell it, the greedy worm in their stomach will be hooked out, which is absolutely "three thousands of feet's mouth watering"
Braised fish is a little more complicated: firstly, remove the blood stasis from the viscera, gills, black membrane, spine and other parts of fresh crucian carp (preferably small fish, because it tastes better after cooking), then add a little oil and heat it to 70%, then slowly fry the fish in a pot with low fire until both sides are golden yellow, then pour off the excess oil, and then add water, soy sauce, ginger and garlic in turn.
Braised fish, if cooked well, is delicious. Spicy soup, mouth-watering fragrance and fresh fish outside caused an earth-shaking "big bang" in my senses. This kind of "explosion" constantly stimulates your taste buds, making people want to eat and forget it.
It's not as delicious as frozen when it's just out of the pot. Put a piece of fresh and spicy fish in it, dip it in a little fish jelly and slowly send it to your mouth. As soon as your tongue touches, the cold fish jelly melts in your mouth, as if you immediately entered a world of ice and snow. As soon as the fish touched it, it immediately changed from ice and snow to scorching sun, and then sweated profusely. When I put it all in my mouth, it immediately became a world of ice and fire. The transformation of ice and fire in my mouth gave me an unprecedented feeling, which made me feel refreshed ... this taste can't be described in words!
This braised fish is really delicious.