Braised fish

Ingredients tilapia, onion, ginger, garlic, cooking wine, red pepper, salt, bean paste, light soy sauce, dark soy sauce, oyster sauce, water starch

Methods and steps

1. Prepare a fresh tilapia or other fish. After cleaning the internal organs and mucosa, make a cross cut on the fish and put it in a basin. It's even more flavorful. Then add scallion knots and ginger slices to it, pour an appropriate amount of cooking wine, and a little salt, and apply the scallion knots and ginger slices to the fish to remove the fishy smell and allow the fish to absorb the flavor in advance.

2. Finally, stuff the green onion knots and ginger slices into the belly of the fish, and set aside to marinate for ten minutes. While it’s time to pickle the fish, let’s cut some ingredients. Prepare an appropriate amount of ginger, peel it and cut it into slices first, then cut it into small pieces. Cut a little green onion into small pieces. Then prepare a little garlic and cut it into small pieces.

Finally, add some red peppercorns, cut them all and put them on a plate for later use. When the marinating time is up, take out the onion and ginger slices, and then use a kitchen towel to dry all the water on the fish, so that when it is fried in the pan, the skin will not be broken and the fish will not stick to the pan.

3. Next, take out the iron pot at home, add oil to the pot and heat it up, and turn the bottom of the pot to let the oil moisten the entire bottom of the pot. When the cooking oil is burned until it emits green smoke, Turn off the heat and pour out the oil. Then add an appropriate amount of cold oil to the pot, then put the marinated fish directly into the pot, turn on medium to low heat and fry slowly.

Remember, use hot pan and cold oil to fry food. No matter what you fry, it will not stick to the pan. After the fish is put into the pot, don't flip it in a hurry. Shake the bottom of the pot from time to time to allow the fish to heat evenly, and fry one side until it is set.

4. When the fish is fried until golden brown, turn over to the other side and continue to fry over low heat until both sides are cooked. Control the oil and set aside. Then heat up the pot again, add onion, ginger, garlic and red pepper flakes, stir-fry with a spatula until fragrant, then add a spoonful of bean paste, stir-fry the red oil, pour in appropriate amount of water, and start seasoning.

Add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, and a few grains of rock sugar to the pot. After stirring evenly, put the fried fish into the pot and simmer over high heat. After it boils, scoop up the soup and pour it over the fish, then turn to medium heat and continue to simmer for about six minutes.

5. When the time is almost up, take the fish out first, then pour a little water starch into the pot to thicken it, and turn on high heat to boil it into a thick soup. Finally, just pour the cooked soup on the fish, and sprinkle with a little shredded green onion for decoration, and a delicious braised fish is completed.