One snapper, 10 slices of ginger

Some green onion, some garlic

Some cooking wine, some Guilin Sanshua Wine, some

Salt, some sugar

Some soy sauce, a little bit of fish sauce

Some oyster sauce, some water

How to make braised snapper

Steps 1

To prepare braised snapper, remove the guts and wash off the blood, wash the water with kitchen paper and then marinate. p>Remove the guts from the snapper, wash it clean of blood and wash it dry with kitchen paper before marinating. Make a few cuts on the fish with a knife, put ginger slices on the fish body, belly and mouth, and put some Guilin Sanhua wine to remove the fishy smell. If it is freshwater fish, it is better to add some salt on the fish to marinate Oh.

Step 2

Mix the universal braising sauce. Add a little salt, sugar, soy sauce, oyster sauce, fish sauce, cooking wine in a bowl, then add a bowl of water and mix well and set aside. All braised fish can be used with this sauce, it's a perfect match.

Step 3

Heat the wok and add the ginger slices first, sliding them around the wok a few times to keep the ginger juice in the wok. Add salt to prevent sticking to the pan, then heat the oil to bring it up to temperature.

Step 4

After the oil bubbles a little in the pan, remove the ginger slices and let the fish slide in from the side of the pan to start frying the fish. Don't turn the fish too often once it's in the pan, wait until it's fried until it's set. You can rotate the pan to let the hot oil go to all parts of the fish.

Step 5

After about five minutes of frying, the first side of the fish is done, so carefully flip it over and continue frying the second side. Take out the pan and set aside.

Step 6

Wash the wok, put in the oil, ginger, white onion, garlic and burst incense.

Step 7

Add the all-purpose sauce and boil.

Step 8

Put in the fried fish and keep pouring the sauce on the fish with a spatula to flavor the fish. Turn over and keep repeating this.

Step 9

Cover the pan and simmer the fish for a minute on each side.

Step 10

Remove the lid of the pot and collect the juices.

Cooking tips for braised snapper

1. The secret of not frying the fish! The oil temperature must be high so that the fish can set quickly without sticking to the pan after it is placed in the pan. There is also ginger and salt to prevent sticking to the pan. 2. Fish is delicious, less ginger sugar wine oh, must be put. 3. Fry the fish before the ginger out to avoid frying the fish in the frying too long scorched, affecting the flavor of the fish. 4. snapper is a sea fish, itself with a little salty, in the marinade and sauce can be less salt, soy sauce and oyster sauce instead of seasoning. Other freshwater fish: tilapia, carp need to put more salt. 5. stewed fish to pour the sauce on the fish, so that the fish can be flavored