Ingredients Mandarin fish 1 piece of ginger garlic chopped green onion millet pepper 1 cooking oil rice wine light soy sauce dark soy sauce balsamic vinegar salt cornstarch boiling water Recipe for 250ml braised mandarin fish Cut open the fish, wash and drain, cut all seasonings and set aside.

Heat oil in a pan and fry the fish over medium-low heat until golden brown on both sides.

Put the fish in another pot without adding oil, add 250ml of boiling water, add an appropriate amount of rice wine, a few drops of vinegar, add shredded ginger and garlic, bring to a boil over high heat, then lower the heat and cover to simmer.

Open the lid of the pot halfway, add an appropriate amount of light soy sauce, dark soy sauce, a little salt, and millet pepper and continue to cook over low heat. At this time, use a spoon to continuously pour the soup on the fish to let the fish absorb the flavor.

When the soup is almost dry, put the fish into a plate, sprinkle with chopped green onion, boil the remaining soup thickened with water starch, and pour the thickened soup evenly over the fish.