Braised sturgeon

Overview

Today I used frozen fish from the refrigerator. If it is cooked fresh, it will look good, not broken, not beautiful, but very delicious

Wash the fish and dry it. You can use kitchen paper to dry it. Heat oil in the pot. The materials are all in the picture
Add oil to the pot, add Sichuan peppercorns, take them out and throw them away
Remove the peppercorns and add the fish, cover the pot, shake it back and forth to prevent it from sticking to the pot, and then open the lid after a minute or two
Fry both sides until brown, then add the ingredients in the picture
Stir well and then add rice wine, salt
Pour in light soy sauce and oyster sauce
Pour in chicken essence, vinegar and stir-fry evenly.
Pour the warm water over the fish, bring to a boil over high heat, then reduce the heat to low, cover and simmer for about ten to twenty minutes. Because I am freezing the fish, I stewed for about twenty minutes
Just simmer for enough time and then turn to high heat to reduce the juice