Braised Tilapia
| Tilapia 1 item | Scallions 1 tree |
| Millet Pepper 2 pieces | Garlic 3 petals |
| Oil Appropriate amount | Powder Appropriate amount |
| # Sauce | Light soy sauce 2 scoops |
| Old soy sauce 1/2 spoon | Oyster sauce 1 scoop |
| Water 1/2 bowl |
Step 1
Clean the fish, cut off the tip of the tail, and make three cuts on both sides to facilitate cooking and flavoring. Chop the shallots and millet peppers, smash the garlic, and mix light soy sauce, dark soy sauce, oyster sauce, and water into a sauce;
Step 2
Use kitchen paper to absorb the moisture from the fish and pat it with a layer of cornstarch. This is the secret to frying without breaking the skin;
Step 3
Heat the oil in the pan, turn to medium heat and fry one side for about 5 minutes, then turn over, fry both sides and set aside.
Step 4
Heat the pan again, sauté the millet pepper and garlic, then pour in the sauce;
Step 5
The fire burned to 70% to 80% heat;
Step 6
Put the fish in and simmer for a while, turn over gently and simmer for a while. Remove from the pan, sprinkle with chopped green onion and serve.Step 7
◆◆◆◆◆◆◆The following is the finished product display◆◆◆◆◆◆◆
Step 8
Finished product 1
Step 9
Finished product 2
Step 10
Finished product 3
Step 11
Finished product 4 Braised tilapia cooking tips1. The function of cornstarch is to form a protective film through hot oil;
2. If you are sensitive to the fishy smell, you can add some shredded ginger and put it in when sauteing the millet pepper. I happened to have no ginger;
3. The sauce is very salty, so there is no need to add additional salt during the whole process;
4. When frying fish, tilt the pan and focus on frying the head, which is too thick and difficult to cook;
5. My fish weighs 1.75 pounds, and the pot is too small. The tail was damaged by the heat when it was leaning against the edge of the pot. But the picture without the onions is from another time. The one is smaller and intact.
