Today I made a very delicious braised fish, which is an ordinary home cooking, the operation is very simple. First of all, the fish with the right amount of oil to fry into both sides of the golden brown, after cooking wine, cover and simmer for a short while; then add blended seasoning, simmer over low heat until cooked, and then add garlic seasoning, and finally high heat sauce can be removed from the pot.

This delicious delicious braised fish, fish tender and salty, red and bright color; when you taste the first bite, the thick sauce flavor, must make you burst of delicious surging heart, very delicious.

Materials

Main ingredient: 1 perch;

Accessories: oil, salt, ginger, 4 cloves of garlic, wine, vinegar, soy sauce, pepper, 2 small dried chili peppers

Braised perch

1

Preparation of raw materials: one perch.

2

Remove the fish scales, gills and belly, and use a knife to slant the back of the fish to make a few cuts.

3

Sprinkle the fish with a layer of salt to prevent it from sticking to the pan and breaking the skin when frying.

4

Prepare the five-spice beef sauce. (Black bean sauce is also acceptable)

5

Whisk together the vinegar, sugar, soy sauce, pepper, and the appropriate amount of water.

6

Cut the garlic into slices.

7

Cut the ginger into slices.

8

Dry the fish with kitchen paper.

9

Heat the pan and cool the oil, the oil temperature on high, add the ginger slices to sauté the flavor, ginger set aside, put the fish into the pan and fry until.

10

Fry until both sides become golden brown, turn over and fry to the other side, cook in the cooking wine and cover the pan immediately.

11

Add the seasoning and small dried chili peppers, simmer for a while, then add garlic to taste. (According to their own taste whether to add salt to make appropriate adjustments)

12

Finally, high heat to reduce the juice.

13

The finished product on the plate.

Tips

1, fry the fish before the water on the fish dry, in addition to a few slices of ginger in the pot, to prevent frying fish broken skin.

2, frying fish, do not rush to turn over, start frying pan gently shaking feel the fish body does not stain the pan, turn over and then fry the other side.

3, cooking wine (beer or vinegar can be) immediately cover.

4, in the water must be a one-time addition to the water, boil and simmer over medium-high heat, when the soup is thick, it is good.

5, and finally garnish with your favorite vegetables.