Braised bream

Prepare the ingredients

Wash the fish, remove the black color from the belly, and then score the fish a few times to make it easier to taste

Spread salt on the fish, use 1 tablespoon of starch, cooking wine, and marinate for about 10 minutes

Cut the green onions into sections, slice the garlic, and shred the ginger and set aside

Crack the eggs and put them on a plate to make it easier for the fish to dip into the egg liquid

Dip the whole body of the fish into the egg liquid, covering both sides

Heat a non-stick pan and smear it with ginger slices (this way the fish will not fall apart easily). Pour in oil and heat it. When the oil is hot, add the fish and fry slowly over medium-low heat until golden brown on both sides

Take out the fried fish and set aside. Leave the oil and sauté the Sichuan peppercorns until fragrant. Then take out the Sichuan peppercorns and leave them aside

Sauté onion, ginger, garlic and red pepper until fragrant, add 1 tablespoon of Pixian bean paste and stir-fry until red oil comes out

Then add 1 tablespoon light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon sugar, 1 teaspoon vinegar, 1 tablespoon oyster sauce, half a bowl of water, add fish, bring to a boil over high heat, simmer over low heat for about 10 minutes, and finally reduce the juice over high heat

Add an appropriate amount of salt and chicken essence, remove from the pot, turn the plate, and pour the excess sauce in the pot

Nice and delicious...

Finished product pictures

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