Braised bream

Braised bream is a traditional dish that belongs to Hubei cuisine. It uses bream as raw materials and seasonings such as bean paste and red pepper. This dish is made by pouring the ingredients into a pot and frying them.

Chinese name

Braised bream

Main ingredients

Braised bream

Classification

< p>E cuisine

Taste

Fresh, spicy and refreshing

Accessories

A little bean paste, a little red pepper

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Methods

Method 1

Food Ingredients

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One bream, a little bean paste, a little red pepper, and a little common seasonings.

Preparation method

1. An eight-liang bream fish, necessary ginger, onions, and garlic.

2. Pay attention to cleaning the abdominal cavity of the fish. Nowadays, water bodies are polluted to varying degrees, so fish have black membranes in their abdominal cavities!

3. Cut flower knives on both sides of the fish - this will make it easier to taste

4. Because the fish is small, there is no need to make cross cuts, just 3 knives of diagonal slices are enough - be careful to cut diagonally into the meat, not straight!

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< p>Pictures of various types of braised bream

5. Spread some salt evenly on both sides of the fish, and even a little in the abdominal cavity to add a little pre-flavor! I don’t like some flour dipped in it. I think it ruins the taste of the fish skin!

6. Put the prepared fish on the plate, add shredded ginger, crushed garlic, dried chili shreds, and finally add some green onions. !The combination of several colors looks good!

7. Put the oil in the pot and fry it until blue smoke comes out. Add the ingredients and stir-fry them. The fire should not be too high. The main thing is to stir-fry the aroma.

8. When the onion and garlic turn yellow, you can take out the ingredients and set aside. Pay special attention to the red pepper not to fry it black, which will not look good

9. Use the remaining oil Let’s fry the fish! The oil temperature is 6 minutes.

10. Both sides should be slightly brown, or you can fry it a little bit! Be careful when turning the fish, if it breaks, you will smash the pan

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The process of making braised bream

11. Then you can put a small bowl of water (no stock at home) and start cooking - in a restaurant There is a lot of fire and oil, and some people even use oil to cook everything, so families just use their own methods! After the water is boiled, add the most important rice wine + soy sauce, which is a step to remove the fishy seasoning and dyeing!

12. Put Add the previous ingredients and cook together. Add a little salt into the soup. You have to consider the amount, because soy sauce is also salty. You have to add sauce later, including the fish itself and the flavor! Keep pouring the sauce on the fish. Ensure even heating!

13. Add a large spoonful of bean paste, this is my favorite~~My hometown basically uses homemade red pepper paste!

14. Burn it After a while, the fish will be cooked, but the shape will be easily damaged after a long time!

15. Put the fish on a plate and sprinkle with green onion leaves - do you think it is ready?

16. There is still some soup in the pot! The essence is here! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of the bowl, put it in the pot, bring to a boil over high heat, stir quickly and evenly, it will be a little sticky When the time comes, start the pot!

17. The last step is to pour the soup! You can control the amount of juice, too little will be too dry, and too much will be tasteless!