Braised bream

Overview

I bought a bream that weighs eighty-two pounds (it feels too small. If you caught this kind of fish when you were a kid, you would release it. Unfortunately, you can rarely see the big bream from my hometown that weighs more than 2-4 pounds in the market. In fact, it would be best if there is the triangle bream from the Yangtze River. I guess all the good things from my childhood are almost extinct)

Tags

• hot dishes
• home cooking
• bream
• doubanjiang
• dried chili shreds
• garlic
• msg
• onions
• rice wine
• sugar
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 I bought a bream that weighs eighty-two pounds (it feels too small. If you caught this kind of fish when you were a kid, you would release it. Unfortunately, you can rarely see the big bream from my hometown that weighs more than 2-4 pounds in the market. In fact, it would be best if you have the triangular bream from the Yangtze River. I guess the good ones from childhood are almost extinct.) Necessary ginger, onions, and garlic.

   

2. 2 Pay attention to cleaning the abdominal cavity of the fish. Today's water bodies are polluted to varying degrees, so there is a black membrane in the abdominal cavity of the fish!

   

3. 3 Cut the fish on both sides with a knife - this will make it easier to absorb the flavor

   

4. 4 Because the fish is small, there is no need to make criss-cross cuts, just slice it diagonally for 3 knives - be careful to cut diagonally into the meat, not straight!

   

5. 5 Spread some salt evenly on both sides of the fish, and even a little in the abdominal cavity to add a little pre-flavor! I don't like some methods of dipping in flour, because I think that destroys the taste of the fish skin!

   

6. 6 Put the prepared fish on the plate, add shredded ginger, crushed garlic, dried chili shreds, and finally add some green onions! The combination of several colors looks good!

   

7. 7 Put it in the pot, and when the oil is burning and the blue smoke comes out, add the ingredients and stir-fry until fragrant. The fire should not be too high, the main thing is to stir-fry out the aroma.

   

8. 8 When the onion and garlic turn yellow, you can take out the ingredients and set aside. Pay special attention to the red pepper not to fry it black, which will not look good

   

9. 9 Use the remaining oil to fry fish! The oil temperature is 6 minutes

   

10. 10 It's enough if both sides are slightly brown, or you can fry it a little bit! Be careful when turning the fish, if it breaks, you will smash the pan

    

11. 11 Then you can put a small bowl of water (there is no stock at home) and start cooking - in restaurants there is a lot of heat and oil, and some people even cook it all in oil, so families just use their own methods! After the water is boiled, add the most important rice wine + soy sauce, which is a step to remove the fishy seasoning and dyeing!

    

12. 12 Add the previous ingredients and cook together. Add a little salt into the soup. You have to consider the amount, because the soy sauce is also salty, and you need to add the sauce later, including the fish itself and the flavor! Keep pouring the sauce on the fish to ensure even heating!

    

13. 13 Add a big spoonful of bean paste, this is my favorite~~My hometown basically uses homemade red pepper paste!

    

14. 14 After cooking for a short time, the fish will be cooked. Over time, the shape will be easily damaged!

    

15. 15 Now put the fish on a plate and sprinkle with green onion leaves - do you think it's done?

    

16. 16 There is still some soup in the pot! The essence is here! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of the bowl, put it in the pot, bring it to a boil over high heat, stir evenly, and when it becomes a little sticky, take it off!

    

17. 17 The last step is to pour the soup! You can control the amount of the soup, too little will be too dry, too much will be tasteless!

    

18. 18 Done! Looks good!