Sichuan cuisine is one of the eight major cuisines in China, which is famous for its numbness, spiciness, freshness and aroma. Among them, braised guppy is a classic in Sichuan cuisine, which is loved by all diners. Today, let's learn how to make a delicious braised guppy together.

Materials Preparation

1. Gui Fish (about 500g)

2. Ginger

3. Green Onion

4. Cooking Wine

5. Soy Sauce

6. Sugar

7. Salt

8. Chicken essence in moderation

Step by step instructions

1. Treatment of guppy

Wash the guppy by removing the scales, guts and gills, and use a knife to cut three cuts on each side of the fish body for flavor. Marinate with cooking wine, salt and ginger for about 20 minutes.

2. Pan-fry the fish

Heat a pan with cool oil and fry the fish on both sides until golden brown, then remove from the pan and set aside.

3. Braised Gui Fish

Leave a little oil in the wok, add green onion and ginger, add appropriate amount of cooking wine, soy sauce and sugar, add appropriate amount of water, bring to a boil, then add the fried Gui Fish, cover the wok with a lid, and braise over medium-low heat for about 20 minutes. Finally, add an appropriate amount of salt and chicken seasoning can be.

Tips

1. Don't cut the guppy too y so as not to affect the taste.

2. When frying the cinnamon fish, you can use a little cornstarch to coat it, which will make the skin more crispy.

3. The seasoning ratio of braised guppy can be adjusted according to personal taste.