Warm up for the Mid-Autumn Festival banquet - braised bream with fresh eyebrows

Overview

When it comes to choosing between fish and meat, fish is always my favorite. My brother and I are cats, so we both have a special attachment to fish. This is because my father likes fishing, which has been instilled in my memory since I was a child. Now my brother loves fishing and takes clients fishing almost every week. The key is that there are customers who share the same hobbies as him and like this healthy sport; in fact, it is a beautiful thing~ Fishing nowadays is not like my father’s time. There are many wild lakes where you can catch wild fish. Nowadays, urban lake reclamation and reconstruction have lost a lot of natural landscapes, and you cannot enjoy the beauty of harmony with the sky... Even if you go fishing in the lake, it is a fish pond that has been isolated and contracted by man. Dad said that fishing is not much fun now. Artificially raised fish are too easy to get hooked and are not challenging, and the taste is not as delicious as wild fish. The only advantage is that you can eat live fish directly. But for today's children, there is no comparison, and of course they can't tell the difference. No wonder many old people say that the food in the past was delicious. Of course, catching fish yourself has many advantages over buying it at the market. My brother caught a lot of bream again today and kept them with an oxygen pump. They were quite fresh, so I hurriedly cooked them while I was still fresh. It is good to steam or braise fresh bream, which will not destroy a lot of nutrients and keep the taste delicious. When cooking, you can add an appropriate amount of vinegar to ensure the stability of the vitamins and promote the dissolution of calcium. Bream meat is delicious and has nourishing and medical effects. The bream fish is paired with green peppers. It is green, brown and shiny. The fish skin is crispy and smooth, the fish meat is fat and tender, the soup is thick and delicious, salty, sweet, sour and spicy, and delicious. This braised method is second only to steamed fish, and it effectively retains the deliciousness of bream meat. Original by GODOFMERCY. This article is my own creation based on real experience; it is purely personal preference, please don’t criticize if you don’t like it. The content is for reference only. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.

Tags

• hot dishes
• seafood
• shandong cuisine
• children
• old man
• summer recipes
• banquet dishes
• bream
• chicken powder seasoning
• cooking wine
• ginger
• oil
• starch
• very delicious
• white sugar
• garlic
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 I picked out a bream that was jubilant just out of the water and made a specialty dish. Remove gills, scales, guts, and rinse.

   

2. 2 The body of the bream is cut obliquely on both sides.

   

3. 3 After making diagonal cuts on both sides of the fish body, apply fine salt evenly on the bream, marinate for half an hour, drain the water and set aside. After such treatment, the fish will not stick to the pan and will not break easily.

   

4. 4 The fish in the lake is fishy; be sure to add enough ingredients when making bream. Fresh chili peppers are on the market one after another, and they look very tempting. The green color is very beautiful. Using this emerald green color to decorate the bream will definitely stimulate the latent appetite in early autumn.

   

5. 5 The three winning weapons, ginger, garlic, and green pepper, are ready.

   

6. 6 Place the oil pan on the induction cooker; pour in new oil to heat; slowly add the bream and fry.

   

7. 7 When frying fish, it is better to use medium heat so that the fish is not burnt or broken. As the oil temperature slowly rises, shake the wok, preferably holding the bream by hand; you can turn it over at any time. Flip the fish and fry until the fish is tender and bleeding; fry until both sides of the bream are browned, then place on a plate and set aside.

   

8. 8 Pour oil into a clean pan and add the sliced ginger into the hot oil and sauté until fragrant.

   

9. 9 Add green pepper and stir-fry until 5 mature. Set aside.

   

10. 10 Put the fried bream into the pot. Add garlic cloves and stir-fry quickly over high heat. The garlic cloves should be burned until soft; the garlic that soaks up the soup while eating the fish is also very delicious. Therefore, it must be put in early, and the garlic is blended into the bream meat, which is great!

    

11. 11 Add cooking wine to avoid fishy smell. I like to put a lot of cooking wine in when cooking fish. You don’t need to add water. It’s also great to use cooking wine entirely. You don’t have to worry about getting drunk. After the cooking wine is heated, the alcohol will evaporate. Cooking wine and bream are a perfect match. After adding the bream, the meat becomes more fragrant and smooth.

    

12. 12 It tastes very fresh when cooked. The addition of extremely fresh flavor enhances the umami taste of bream.

    

13. 13 Add salt and cook over low heat until the soup thickens,

    

14. 14 If you feel that the cost of cooking bream with cooking wine is too high, you can add water. Do not add too much water at one time; add a small amount of water along the edge of the pot to just cover the fish; cold water will lower the temperature of the hot pot, and the meat of the bream will become hard when it is cold. If there is too much water, the bream soup will become thinner and not thicker. It is not advisable to use high heat when cooking fish. Simmer over low heat until the soup is thick and fragrant.

    

15. 15 Put the fried green peppers into the pot and cook until the green peppers are broken.

    

16. 16 Add a little white sugar to increase the viscosity of the soup, which will make it easier to stick to the juice and taste better. Add appropriate amount of water starch to the ingredients. Thicken the gravy with water starch. [The water starch should not be too thick].

    

17. 17 Turn off the heat and add an appropriate amount of balsamic vinegar; sprinkle in pepper to enhance the flavor.

    

18. 18 Add 1 tablespoon of chicken powder seasoning. The taste is so fresh that it really makes you lose your eyebrows. This dish contains the fragrance of three winning magic weapons: ginger, garlic, and green pepper. Only with these three fragrances can the taste be pure. When the unique aroma of bream meat wafts out, it's already making people salivate.