Fresh snapper 1 strip (1-1.2kg)
Appropriate amount of ginger and garlic
Proper amount of tea oil
Proper amount of salt
Chop 2 tablespoons red pepper.
Proper amount of soy sauce
Appropriate amount of oyster sauce
A little coriander
Sesame oil right amount
-Steps-
1. Cut the fresh bream from the back, so that the fish body is completely spread in half. After treatment, remove the scales and clean them (the black film on the gills and belly of the fish must be scraped clean, which are the chief culprits that easily make the fish smell);
2. Spread a thin layer of salt on the whole body of the bream, let it stand for half an hour, and use kitchen paper to absorb the water from the fish for later use;
3. Shred ginger, sliced garlic and washed coriander;
Heat the pot first, then pour the tea oil. When the oil temperature rises, shake the pan to make the oil cover the pan wall evenly. Carefully put the bream back down and fry it slowly with low fire until the fish is golden yellow. Then carefully put the snapper in a stainless steel plate with its back up.
5. Add shredded ginger, sliced garlic and chopped pepper, stir the remaining oil in the wok, add a little water to boil, pour in soy sauce and oyster sauce to make the soup bright, and pour it on the fried mandarin fish together. Finally, pour a little sesame oil, put an induction cooker (or add fire) under the stainless steel basin, and simmer slowly. Coriander is an ornament, so you can put more if you like.
-Hint-
1, this snapper can only be fried on one side, and it will be fried for a long time with low fire until the skin is golden and dry. When braised with fire, the meat on the other side is super fresh and tender, with dry skin and fragrant meat, which is very delicious. 2. Salted anchovies should be just right in front, and don't adjust salt at the back. 3, bream has the effects of tonifying deficiency, benefiting spleen, nourishing blood, expelling wind and invigorating stomach, and can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.