Braised fish with sauce
| Grass carp 1 item | Onions, ginger and garlic Appropriate amount |
| Millet Pepper 2 | Doubanjiang 1 scoop |
| Oyster sauce 1 scoop | Light soy sauce 1 scoop |
| Old soy sauce 1 scoop | Salt A little |
| sugar Appropriate amount | Pepper A little |
| Cooking wine 1 scoop | cilantro A handful |
Step 1
1. Wash the fish thoroughly. (Be sure to remove the black membrane in the belly of the fish, otherwise it will be very fishy.) Then make a few cuts on both sides, add salt, cooking wine, and pepper to spread evenly, and marinate for 20 minutes. At this time, we prepare other ingredients: mince onion, ginger and garlic, cut millet and pepper into small pieces, and throw away coriander. (Other seasonings are ready, I like to line them up in order)Step 2
2. PickleAfter cooking, coat the fish evenly with a thick layer of starch. Heat more oil in the pan, add it when it is hot, fry until both sides are set and take it out.
Step 3
3. Leave the bottom oil in the pot, add the onion, ginger, garlic, millet and pepper and sauté until fragrant, stir-fry 1 tablespoon of bean paste to produce red oil, pour in an appropriate amount of water, add salt, light soy sauce, oyster sauce, dark soy sauce, white sugar and an appropriate amount of cooking wine and stir uniform.
Step 4
4. Put the fish in and simmer for 5 minutes. Pour the soup over the fish. Try not to stir it. Don’t make the soup too dry. It’s really delicious when mixed with rice. Serve it out and sprinkle with coriander. It’s done. , let’s eat! (When cooking fish, you can drizzle more soup on the surface to make it taste better)
Step 5
It’s super delicious when paired with rice, and it’s so simple to make. Cooking tips for braised fish in sauce
