Braised fish with crucian carp, Wuchang fish, grass carp, roach, bream, scallop, etc. to do better.

1, braised crucian carp

Cucian carp is fat and juicy, delicious, can be braised, boiled soup or stewed. Braised crucian carp is to crucian carp as the main ingredients, with cilantro, red pepper together with the delicious burnt private dishes, taste spicy and delicious.

2, braised wuchang fish

Braised wuchang fish is a traditional dish, belonging to Hubei cuisine. Golden color, fat, fat, meat, fine glutinous, oily and smooth, taste exceptionally delicious. Wuchang fish as the main material, with green onions, ginger, refined salt and other auxiliary materials produced, flavorful, young and old, by the public love and respect.

3, braised grass carp

Braised grass carp is a traditional dish in Sichuan Province, belonging to the Sichuan cuisine in the home cooking, which is characterized by spicy and refreshing, fresh color and taste.

4, braised bream

Braised bream is a traditional dish, belonging to the E cuisine, with bream and other raw materials, bean paste, red pepper and other seasonings. The dish is made by pouring the ingredients into a pot and frying and cooking them.

5, braised scallop

Braised scallop is a home-cooked dish made with scallop. Fish meat tender body fat, delicious flavor, in addition to the middle of the big bone, the fish body is no fine thorns, braised scallops tender meat, date red, salty and sweet mouth. The color of this dish is bright red sauce, the fish is delicate and tender, the taste is salty and sweet.