Braised fish

Overview

I love fish more than any kind of meat, because fish is rich in protein and many vitamins. It doesn't taste greasy and tastes great. Although fish has many bones, it can't stop my love for it. I like to eat it in various ways. I hope you all like eating fish too.

Tags

• hot dishes
• home cooking
• bad chili pepper
• balsamic vinegar
• big green pepper
• cooking wine
• coriander
• garlic cloves
• garlic sprouts
• lao gan ma
• millet spicy
• oil
• onions
• pixian doubianjiang
• fish
• ginger
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the carp's skin and black membrane from its abdomen, clean it and set aside.

   

2. 2 Slice ginger and garlic cloves, cut onions, garlic sprouts, and coriander sprouts into sections, cut large green peppers into cubes, and dice spicy millet and set aside.

   

3. 3 Marinate the washed fish with ginger slices, scallions and cooking wine for 20 minutes.

   

4. 4 Put oil in the pan (you can add a little more oil), then add a little salt (the role of salt is to prevent the fish from sticking to the pan) and fry the fish until both sides are golden brown.

   

5. 5 Fry the fish and remove.

   

6. 6 Using the oil used to fry the fish, add ginger, garlic slices, onions, garlic, coriander segments and Sichuan peppercorns to the pot and stir-fry until fragrant.

   

7. 7 When the spices are fried until golden brown, add Pixian bean paste, Laoganma and bad chili peppers, and stir-fry until red oil comes out.

   

8. 8 After frying the red oil, add a large bowl of water to the pot.

   

9. 9 After the soup boils, put the fried fish into the pot, add the remaining onions, garlic and coriander segments, and cook over medium heat for 15 minutes.

   

10. 10 When the fish is cooked, take it out of the pan, sprinkle with a little chopped green onion, and the fragrant braised fish is ready.