Braised whole fish

Overview

What I used today was freshwater white pomfret, which has delicate and delicious meat and is rich in protein and amino acids. What’s special is that this fish has fewer bones, so children especially love to eat it. Regardless of crucian carp, carp, flat fish, etc., you can follow these steps to make delicious braised whole fish.

Tags

• hot dishes
• chop chili pepper
• cooking wine
• cornstarch
• edible oil
• ginger
• light soy sauce
• msg
• onions
• fish
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Remove the scales from the fish, cut open the belly and remove the internal organs, clean them and cut them with a flower knife. Soak in salt and cooking wine for 10 minutes to add flavor (you can add some green onion and ginger segments). Shred the ginger, slice the garlic, shred the red pepper, and cut the green onion into flowers and set aside

   

2. 2 Heat the oil in a pan until it is 60 to 70% hot, and fry the fish until both sides turn brown.

   

3. 3 Add chopped chili and stir-fry until fragrant, then add cold water to cover the fish body.

   

4. 4 During this period, use a pot spoon to turn the fish over and add ginger, garlic, red pepper shreds, light soy sauce, and MSG.

   

5. 5 Add water and gravy powder, sprinkle with chopped green onions and serve.