Braised snapper for dad ~

It's delicious ~

Even I, a person who doesn't like fish at ordinary times, can't help but twist a piece and try it ~

Although the whole fish looks good, it's really not easy to turn it over ~

material

Composition: snapper1;

Accessories: appropriate amount of oil, salt, onion 15g, garlic 15g, ginger 15g, dried pepper, soy sauce 1 spoon, sugar, vinegar, bean paste 1 spoon, and water starch 1 spoon.

Braised snapper

1

A fresh snapper ~

When I bought it, I was helped to scrape fish scales.

You can come back as long as you gut yourself.

Be careful not to break the gallbladder, or it will be very bitter.

Except fish bubbles, you can stay and eat, and those with fish eggs can stay.

Just throw away the rest ~

2

Pay attention to cleaning the abdominal cavity of the fish. Now the water body is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish.

This black film is to be torn off ~

three

Make flower knives on both sides of the fish, so it's easy to taste.

You don't have to hit it too close, it's easy to break when you turn over and take the plate.

It's too strong to taste good.

four

Give the fish a salt bath ~

Sprinkle some salt evenly on both sides of the fish and a little in the abdominal cavity to make a little taste in the early stage ~

five

shredded ginger

six

Slice garlic, I'm too lazy to shred it. ...

seven

Cut the red pepper into small pieces.

eight

Cut the onion into chopped green onion.

nine

Heat the oil pan, pour oil,

You can put more fried fish in the future ~

Put some oil in the pot, so it won't burn easily.

Heat the oil, add onion, ginger, garlic and dried Chili under low heat ~

10

Stir-fried incense can be drained and taken out for later use.

Hee hee, the little book I accidentally photographed next to it is my book that records the cooking process ~ It's the first time to cook this dish, so I have to cook it with one hand and a spatula with the other ~

1 1

The remaining oil is used to fry fish, which should be simmered gently.

Look, this fish is bigger. If you don't slip the pot in step 9, the fish will easily stick to the pot in this step ~

Fry until both sides are slightly yellow. Be careful when turning the fish, it won't look good if it is broken ~

12

Add a bowl of stock,

There is no broth at home, so I made it directly with Taitai Le Broth Essence ... You can use clear water instead of clear soup essence, although the overall taste is almost poor ~

13

After boiling, add a spoonful of cooking wine.

14

Take a spoonful of soy sauce,

15

Add the cooked materials in step 10.

16

Add salt according to personal taste, and it is recommended to put less salt.

17

Keep pouring juice on the fish to ensure uniform heating! 、

18

Add a spoonful of bean paste and cook for a while, and the fish will be cooked. Don't cook it for too long, or the meat will loosen easily, and it will break if you move the plate.

19

Move the cooked fish to the plate,

Because my fish is too big, I have to put it in the middle with a shovel.

Clamp the first half of the fish with chopsticks to avoid dismemberment ~

20

Sprinkle with chopped green onion

2 1

Never pour the soup out of the pot.

Add a little sugar.

22

Add the right amount of vinegar.

23

Adding a proper amount of water starch,

Bring the fire to a boil, stir it quickly and evenly, and remove it when it is a little sticky.

24

Finally, pour the soup! I can control the amount of juice myself. If it is too dry, too much juice will lose its flavor. I just collected no more or less soup, not a drop left ~ done ~

skill

Pay attention to cleaning the black film in fish.

Be careful not to break the fish when turning it over in the pot.

Don't cook fish for too long, otherwise it will affect the taste and destroy the appearance.

When you put the fish on the plate, hold the first half of the fish slightly, or the fish head will break in the middle because it is too heavy.