Diao, also known as halibut, has a bright red body and is distributed in Indian, Indonesian, Korean, Japanese, Taiwan Province Island, South China Sea, East China Sea and Yellow Sea of China. The folk practices are mainly braised and stewed. This kind of fish is not as common as bass and carp, so many people don't know about it. In fact, this kind of fish is very delicious in braised pork.

Braised Sparus macrocephalus in brown sauce

Preparation of ingredients: Scrape the scales of snapper to remove the internal organs, rinse it, cut a knife on both sides, add cooking wine and shredded ginger for 10 minutes to remove the fishy smell. Cut ginger slices, shallots, garlic and millet pepper into small rings for later use.

Start cooking: pour peanut oil into the pot, slide it out after the oil is hot, pour cold oil again (so that it is not easy to stick to the pot when frying fish), add snapper and fry until both sides are slightly yellow.

Leave the bottom oil in the pot, add ginger slices, pepper and star anise to saute until fragrant, add bean paste to stir-fry red oil, pour cooking wine to remove fishy smell and enhance fragrance, pour snapper, add appropriate amount of water, add oyster sauce, soy sauce, steamed fish soy sauce, soy sauce, monosodium glutamate and chicken powder to taste, and then turn to low heat for stewing for 20 minutes. Add the onion, garlic and millet pepper, and collect the juice after the fire.

A delicious braised big-eyed snapper has been made, with tender meat and full flavor. Friends who like it can try it!