Many people can't cook braised snakehead. The chef teaches you a trick, and explains it in detail with pictures and texts. You will learn it as soon as you learn it.

Braised snakehead is a common delicacy on the table. It is made of snakehead fish as the main raw material, with soy sauce, aged vinegar, cooking wine, pepper, sugar and other seasonings. It is delicious, fresh and nutritious.

Black fish, also known as mullet and salamander, etc. The meat tastes delicious, has high nutritional value and has the effect of nourishing and recuperating. As early as 2000 years ago, Shennong Herbal Classic listed it as the top grade of insect fish.

Not much to say, today I will share with you a detailed method of braising black fish. If you like cooking by yourself, let's try it together.

Prepare a clean snakehead, put a corrugated knife edge on both sides of the fish body, and draw a cross knife at the tail of the fish. This will make the fish more delicious.

Then put the snakehead in a pot for pickling, add salt, pepper and cooking wine, and then add shallots and ginger slices.

Grasp the mixed ingredients by hand, spread the cooking wine and seasoning on the fish as much as possible, and then put the shallots and ginger slices into the fish belly. Set aside and marinate for 10 minute to make the fish fully tasty.

Let's prepare ingredients.

A slice of ginger is sliced, and a few slices of garlic are sliced and put together with ginger.

Chop two red pickled peppers, put them in the pot with onion and garlic, and then grab a handful of peppers and dried red peppers for later use.

After all the ingredients are ready, we will start the next operation.

Pour cooking oil into the pot, and when the oil temperature reaches 50%, first pick out the onion and ginger in the fish belly. Then fry it in a frying pan. First put the fish head in.

Then smoothly enter the fish and pour the hot oil on the fish with a spoon.

Then turn the fire to medium-low fire and fry for about 3 minutes continuously until the fish is slightly yellow and the skin is crisp, and then take out the oil control.

Add a little base oil to the pot, add ginger, garlic and red pickled pepper and saute until fragrant.

Add 5 grams of bean paste, stir-fry until it melts, stir-fry red oil, and then add appropriate amount of water.

Let's start seasoning:

Add 20g of light soy sauce, 1 0g of aged vinegar, 1 0g of cooking wine, 1 0g of chicken powder,10g of pepper,10g of white sugar for fresh extraction, color a little light soy sauce, and stir with a spoon to melt.

Add the deep-fried snakehead, boil the soup with high fire and stew for 10 minutes. Then pour the soup on the fish with a spoon to make the fish more tasty.

When the soup is thick, add two shallots and pour the soup on the fish again.

When the soup is almost dry, pick out the onion segments, take out the snakehead and lay it flat on the plate, and put the ingredients on it for later use.

Then boil the remaining soup and add a little water starch to make the soup thicker and more sticky. Then pour in a little bright oil, stir to melt, and then turn off the fire and start the pot. Finally, pour the soup evenly on the fish and sprinkle with chopped green onion.

Ok, this nutritious and delicious braised black fish is ready. This dish is difficult to serve. Once you learn it, try it at home.

Use the following ingredients and seasonings.

Ingredients; Snakehead, ginger, garlic, onion, pepper, red pickled pepper

Seasoning: salt, pepper, cooking wine, chicken powder, sugar, soy sauce, soy sauce and mature vinegar.