Braised Rainbow Snapper

Clean the fish, make two cuts on both sides of the fish, spread evenly with a little salt and marinate for a while

Slice the ginger, mince the garlic, and cut the green onion leaves into separate pieces.

Take a bowl and add a little cooking wine and soy sauce

Put a little salt

Put a little vinegar

Put a little sugar

Add appropriate amount of water and stir evenly

Heat oil in a pan, add ginger slices to moisten the pan, put the fish in and fry over medium-low heat until both sides are golden brown (when frying the fish, do not flip it at will. You can pick up the wok and shake it gently, and then you can feel that the fish body is non-stick and the pan is loose, then you can flip it and fry it on one side.)

Pour the prepared sauce into the pot (I thought the pot was too small, so I moved the fish to another pot to cook)

Add green onion, cover and simmer for a while

After cooking for a while, add chopped garlic

Remove the juice from the fire

Serve on a plate and sprinkle with chopped green onion

Overview

Tags

Ingredients

Steps