Braised fish is a favorite dish of many people. Authentic braised fish is fresh, tender and salty, and melts in the mouth. When I first came into contact with this dish, I was lucky enough to learn how to cook it with a friend who loves food. That's really fragrant. In fact, when he cooks braised fish, it's a little different from the usual practice, that is, he doesn't need to add a little water, but uses "it" instead, which can automatically remove the fishy smell and make the fish more tender. Let's see how it works tomorrow!

the practice of braising black carp

step

1

Prepare the ingredients, remove the internal organs of black carp, clean it, handle the onion, ginger and garlic, and mix a bowl of juice (pour soy sauce, vinegar and oyster sauce into the bowl) for later use.

in step

2

, boil the oil, add the onion, ginger and garlic, and stir-fry the spices (star anise, fennel, fragrant leaves and cinnamon).

step

3

pour in the bowl juice, sweet noodle sauce, sugar and salt and stir-fry until the sugar and salt melt.

step

4

put the processed Spanish mackerel pieces.

step

5

After stir-frying, pour in a proper amount of beer, and you can probably listen to it. After the medium fire is turned to low heat, the fish can be cooked for about ten minutes, and the fish will taste good at this time. Braised Spanish mackerel, which is suitable for both food and wine, is ready. It's very simple. In fact, the dishes in the restaurant sell well, and in the end, a spoonful of cooked oil should be added to many dishes, which is bright and beautiful, but for the sake of health, this spoonful of oil should be saved!

finished product drawing of braised Spanish mackerel.