Braised bigeye

Overview

The preparation of this fish is super simple, with few ingredients and easy to control the saltiness. Generally, the skin of this kind of fish can be removed first, so that it tastes better. However, this time I did not peel it or open it, and just fried it directly. The fried fish is very sweet and tender after the skin is removed, and it is even more delicious when dipped in the self-made sauce.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• balsamic vinegar
• cooking wine
• cornstarch
• light soy sauce
• oil
• onions
• walleye
• ginger
• salt

Ingredients

Steps

1. 1 Wash the fish, take a small bowl and mix light soy sauce, cooking wine, vinegar, corn starch, appropriate salt and water into a sauce and set aside. Cut the green onion into sections and shred the ginger...

   

2. 2 Pour oil into the pot, add shredded ginger and stir-fry

   

3. 3 Add the fish and fry over slow heat until both sides turn slightly yellow

   

4. 4 Pour in the prepared sauce

   

5. 5 When the sauce is almost reduced, add the green onions and start the pot...!