I made an appointment in the afternoon to chat with a man who claimed to be a literate person. I feel a lot and am deeply stimulated. So, on the way back, I decided to treat myself. Finally, I bravely climbed to the peak of cooking and challenged "braised fish".

In fact, fish is not unheard of, just because the steaming operation is relatively simple, and the feedback of the final product is good, so this cooking method is basically chosen when showing off, and the difficult braising method is rarely involved.

However, when my brother visited in Shenzhen before, he showed his hand. As a result, my brother broke his glasses and praised him. So this operation, full of confidence in yourself, will not be too difficult.

The fish has been cleaned up, so the cleaning in the water is completed and it directly enters the "pickling" stage. Of course, don't forget to cut a few knives on the fish to make the taste easier to eat. Sprinkle a little salt, add vinegar, cooking wine, soy sauce and chicken essence, mix well and let stand for more than ten minutes. Cut a few slices of ginger while waiting.

The next stage, in my opinion, is the most complicated and the most prone to problems in operation. I operated carefully, but there was still a problem: one side of the fish skin stuck to the pot, which ruined the appearance of the fish, but fortunately the other side was intact. Think about it, disability is also a kind of beauty, and it is not too much to blame yourself. Take the intact side as a "face project".

Fry the fish until golden on both sides, add the C-type secret recipe of this dish-chopped garlic seedlings, and oil the ginger slices prepared before, and then enter the third stage of "braising in soy sauce".

Add warm water to the fish, add a little soy sauce and soy sauce, add 6-7 dried red peppers, cover the pot, and simmer until the water is dry. Because the fish has been marinated before, the taste is basically suitable and can be seasoned to the extreme. Braised fish is ready.

The steps of braising fish are as follows:

Material preparation: golden pomfret, onion, garlic, ginger, dried pepper, salt, sugar, cooking wine, soy sauce, oyster sauce, water and flour.

Operating steps:

1, golden pomfret, gill, viscera, black membrane of abdomen, descaled, clean inside and outside.

2, dry the water in the abdomen, draw two flower knives on the body surface, and apply a thin layer of powder.

3, the seasoning is ready, not limited to these, you can adjust according to your own taste, add more star anise, pepper and so on.

Pour more oil into the pot and heat the hot oil in the pot.

5. Put the golden pomfret into the pot and heat it over low heat. Don't flip the fish or shake the pot. Stir-fry for 3 minutes first.

6. You can pick up the pot and let the oil flow to the fish head and fish tail that are not easy to penetrate.

7. After the bottom is shaped, turn the pomfret over with the help of a shovel, and fry the other side on low fire for more than 3 minutes to shape.

8. Put the onion, garlic, ginger and dried pepper into the pot, and stir-fry with the remaining oil for fragrance.

9. Pour cooking wine along the side of the pot, and then pour in soy sauce, salt, sugar, hot water and oyster sauce. After the soup is boiled, turn to a small fire; Cover the pot and stew 15 minutes.

10. shovel pomfret into a plate, thicken the remaining soup, and then pour it on the fish.

1 1, braised golden pomfret, salty and delicious!