0 failed ~ braised bream

Overview

I like to eat fish. Not only can I eat meat without worrying about fat, but it is also easier to digest than pork and has more umami flavor. The price of eating fish outside is often quite high, so it’s most cost-effective to put on a bib and scoop up an iron pot and start the fire yourself. This is my first time trying to cook bream. I just got married and have been cooking for a year. I cook more yellow croaker, squid and hairtail. Every time I see the rich variety of river seafood in the market, my ambition to try them all ignites in my chest. No, I gave it a try on the weekend.

Tags

• hot dishes
• bream
• dried chili pepper
• garlic
• onions
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 For a bream, I asked them to kill it when I bought it from the market and rinse it after I got home.

   

2. 2 Prepare onions, ginger and garlic, separate white and green onions.

   

3. 3 Cut the back of the fish with a knife and rub salt on it.

   

4. 4 Heat oil, sauté ginger, garlic and scallions until fragrant, add bream and fry until both sides are golden brown.

   

5. 5 Pour in soy sauce, rice wine, dried chili pepper and sugar, add appropriate amount of water, cover and simmer over medium-low heat for a while. Depending on the size of the fish, 5-6 minutes is usually enough.

   

6. 6 Take the fish out, thicken the remaining braised sauce, sprinkle it on the fish, and sprinkle with green onions.