Sweet and sour bream practice steps

Bream clean, remove the black membrane in the belly and wash, sprinkle with cooking wine, marinate with scallion, ginger and pepper for 15 minutes.

With 2 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, add the right amount of pure water, thicken the sweet and sour sauce.

3

Prepare green onion, ginger, garlic, dried red pepper and other ingredients.

Cilantro and garlic cloves a little, to be used.

5

A few abalone mushrooms, slice thickly on the diagonal.

6

Add some oil to the frying pan and wait for the oil to heat up.

7

When the oil is hot, add the bream and turn the heat down.

8

Fry the bream on both sides over low heat until golden brown, then remove from the pan and control the oil. (Fish is too big, turn over some effort, so the fish skin a little broken)

9

The frying pan with a little oil, small fire incense onion, ginger, garlic and dry red pepper.

10

Steam out the flavor, to the pot slowly pour into the blended sweet and sour sauce, add salt to taste.

11

Carefully add the fried bream and bring the sauce to a boil over high heat.

12

At this point, put in the sliced abalone mushrooms, and bream together with high heat cooking, high heat and then turn to medium heat, continue to slow cook for ten minutes, you can first put a small amount of parsley to taste.

13

When the soup is thick, to the pot to cook the appropriate amount of balsamic vinegar, thick sweet and sour sweet and sour flavor immediately floating full kitchen, this time off the fire, out of the pot on the plate. In the fish body sprinkled with green garlic seedlings, and parsley garnish.