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Home-cooked braised snapper
"I was going to buy hairtail food today, but I didn't buy it. Seeing fresh bream, I couldn't help buying it. It's big, about one and a half kilos. I don't like fish, so my family seldom buys it. Recently, my husband ordered me to eat fish once or twice a week for the healthy growth of my baby. The meat on the belly of bream is tender and has few thorns, which is very suitable for babies to eat. What I cooked today is really delicious. Even I am reluctant to stop chopsticks and eat a lot. "

condiments

Fish (700g)

condiments

Cooking wine (right amount) salt (right amount) sugar (right amount) soy sauce (right amount) cooking oil (right amount) soy sauce (right amount) ginger and garlic (right amount) shallots (50g)

kitchenware

fryer

one

All the materials are ready.

2

Clean the bream, treat the scales and internal organs of the fish, and tear off the black film inside.

three

Wash the fish, drain the water, cut several holes in the fish and evenly coat it with a thin layer of salt.

four

Wash the shallots and cut them into small pieces.

five

Heat the wok, pour in proper amount of cooking oil and saute ginger and garlic.

six

Turn off the fire, put the fish in the pot and reheat it to prevent the wet water of the fish from being scalded by hot oil.

seven

When frying fish on medium heat, don't turn the fish over in a hurry. When it turns golden, turn it over again. If you are afraid of sticking to the pot, you can gently pick up the fish with a shovel and then put it down.

eight

Add cooking wine, soy sauce, soy sauce and sugar in turn.

nine

Add appropriate amount of water, boil and stew for 7 to 8 minutes on medium heat.

10

When the soup is almost dry, put the fish on the plate and leave the soup in the pot.

1 1

Boil the soup on high fire, thicken the water starch and juice, pour the soup evenly on the fish, sprinkle with chives and serve.

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