The big-eyed snapper (diao), which is also known as halibut, has a bright red body and is distributed in India, Indonesia, North Korea, Japan, Taiwan Island, as well as the South China Sea, East China Sea, Yellow Sea and other areas. The folk practice is mostly braised and stewed. This fish is not like sea bass, carp common, so many people do not know it, in fact, this fish braised very delicious.

Braised bigeye snapper practice

Preparation of ingredients: bigeye snapper scrape the scales to remove the viscera, rinse clean both sides to play a word knife, add cooking wine ginger marinade for ten minutes to remove fishy flavor. Cut ginger, small onion, garlic, millet pepper cut small circles spare.

Start Cooking: Pour peanut oil into the wok, when the oil is hot, slide the wok and pour out, pour in cool oil again (so that the fish will not be easy to stick to the wok when frying), put in the bigeye snapper and fry until light brown on both sides and pour out.

Leaving the bottom oil in the pot, put ginger, pepper, star anise burst incense, pour into the bean paste stir fry red oil, pour into the cooking wine to fishy fragrance, pour into the big eye snapper, add the right amount of water, put oyster sauce, soy sauce, soy sauce, old soy sauce, monosodium glutamate, chicken powder, seasoning, large fire boil and then turn to small fire simmering for twenty minutes. Put in the green onion, garlic, millet pepper, large fire juice can be out of the pot on the plate.

A delicious braised walleye snapper production is complete, the meat is tender, full of fresh flavor, like friends can try Oh!