"The dawn sun shines on the water, and the fish are like jade bottles. Who said that if you are greedy for food, it will be cooked every time." In Su Shi's book, the bream is described as beautiful in appearance but greedy in mouth. But the bream in autumn is indeed like what Su Shi said. It is in the peak period of eating. It wishes to go out early and come back late to look for food. It can give its predecessor two ounces of meat more. It is indeed not framed. The bream at this time is also the same. It is fat, tender and one of the most delicious fishes in autumn.

The bream is also called Wuchang fish. The texture of the meat is relatively tender and the nutritional content is very high. Many people like to cook it. In fact, the bream is tender and has no spines, and the meat is thin and easy to absorb. It is more It’s best to eat it when lit, allowing the aroma of all the ingredients and condiments to melt into the fish.

*** Enjoy a dry-roasted bream, paired with some pork belly, it’s the best partner. After finishing, it has a very strong aroma of fish and meat, and the taste is rich and layered. It can be eaten with rice as a salty and crispy meal. The whole family loves to eat it. Dry roasted bream

Ingredients required: bream, minced meat, ginger slices, minced garlic, sweet fermented rice wine, green onions, Pixian bean paste, light soy sauce, white vinegar, monosodium glutamate, and white sugar.

Rinse the prepared bream with warm water and make cross cuts on both sides of the bream. Peel the ginger slices, wash and cut into minced ginger; peel and mince the garlic; wash and mince the green onions; cut the millet into rings, and prepare a small bowl of sweet rice wine.

Pour a wide amount of oil into the pan. After it boils, sprinkle a layer of salt along the edge of the pan, put the bream into the pan and fry until one side is golden and set, then turn it over. Fry the bream until golden brown on both sides, remove the oil and replenish the water, then put it on a plate.

Leave a small amount of oil in the wok, add minced meat and stir-fry quickly. Add minced ginger and minced garlic cut into small pieces, and stir-fry until fragrant. After the garlic smell comes out, add a spoonful of bean paste, stir-fry to release the chili oil, pour in a spoonful of rice wine, stir-fry again and pour in a small bowl of cold water.

Put the fried bream into the pot, add a spoonful of light soy sauce, a small spoonful of white vinegar and a small spoonful of white sugar. Pour the sauce on the fish, cover the lid, and simmer the bream. 8min. After simmering, add the sweet fermented rice wine.

Put the sweet fermented rice into the pot and simmer for 2 minutes. Take out the bream and put it on a plate. Add a spoonful of MSG to the remaining sauce and pour a small amount of water starch to thicken the sauce. After it becomes thick, add a little white vinegar and chili oil, add green onions and millet, stir-fry evenly and pour it on the fish.

After paying for the bream, the store will usually remove the internal organs and fish scales directly. However, the bream must still be cleaned carefully, otherwise the fishy smell will be very strong. The fish body must be scraped twice with a knife on both sides to remove the black mucous membrane on the surface. The abdominal cavity of the fish should be scraped several times with a small steel spoon to remove and rinse the remaining fish internal organs and blood from the fish backbone.

When frying bream, sprinkle a layer of edible salt in the pot to prevent it from sticking to the pot. You can shake the fish slightly after putting it in the pot, but don't be in a hurry to turn it over and wait until one side is fried. Turn over again.