Tutorial on how to make Braised Turbot Fish in Sauce:

1. Kill the Turbot Fish, scrape the scales, remove the gills, and remove the internal organs. Keep the roe if any. (If you don’t want to kill animals, ask the fish seller to do it for you.) Then rinse the turbot with cold water, drain the water, and make two or three cuts on the back to facilitate the taste. Cut green onions into sections, slice ginger, and crush garlic cloves.

2. Heat the pot first, then pour more oil, shake the pot, and let the oil cover all sides. Add the drained turbot, slowly fry over low heat until both sides are slightly brown, remove from the pan and set aside. (Be careful not to fry for too long, otherwise the meat will become old and unpalatable.)

3. Use the remaining oil in the pot to add scallions, ginger slices, and garlic cloves to bring out the aroma, then add sugar and stir-fry To get the sugar color, if you don’t know how to fry sugar, you can also add some dark soy sauce for color, but you still have to add white sugar, because white sugar has a good effect of improving freshness.

4. Then add bean paste and stir-fry until fragrant, then add turbot, add steamed fish soy sauce, oyster sauce, and a little hot water. Cover the pot and simmer for about 10 minutes. When the fish body is trembling, add salt to taste, turn to high heat to reduce the juice and take it out of the pot. Put it on a plate and sprinkle with coriander segments and serve.