The easiest way to make braised bream, a homemade way to make braised bream?

Teach you how to make braised bream, and you can make the fish more flavorful in one simple step.

Yesterday I shared with you the method of a casserole fish head pot, and today I will share with you a recipe for braised bream.

Ingredients: bream, ginger, green onions, shallots, millet pepper, light soy sauce, soy sauce, salt, sugar, cooking wine, vinegar, water, oil.

Method: Remove the scales, internal organs, and gills of the bream, and wash them.

Draw a flower knife on both sides of the fish.

Cut the green onions into sections, chop the shallots, and slice the ginger for later use.

Pour oil into the pan and heat the bream.

After the bottom surface is browned, turn over and fry the other side.

After frying on both sides, pour in cooking wine to remove the smell.

Drizzle in soy sauce and light soy sauce to color.

Pour in water, add salt and sugar.

Add ginger slices, green onions and millet pepper and cook over medium-low heat for 6 minutes.

Pick out the green onions, millet spicy, and ginger slices.

Reduce the juice over high heat and pour in vinegar to enhance the flavor.

Remove from the pan and sprinkle with chopped shallots.

Braised bream. Ingredients: bream, ginger, garlic cloves, light soy sauce, dark soy sauce, vinegar, sugar, oyster sauce, pepper.

Steps: Step 1: Peel the bream to remove the debris in the belly, scrape the scales, wash and drain.

Step 2: Make a few cuts on both sides of the back to facilitate the flavor.

Step 3: Heat a little more oil in a pan and fry the bream.

Step 4: Fry the fish on both sides.

Step 5: Add shredded ginger and minced garlic and stir-fry.

Step 6: Add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, vinegar, oyster sauce and sugar, add an appropriate amount of water, bring to a boil over high heat, cover the pot and turn to medium heat and cook for 8 minutes.

Step 7: Remove the lid and reduce the juice over high heat.

Step 8: Serve on a plate and sprinkle with chopped green onions.

Tips: Fry the fish with a little more oil and heat it before frying it, so that the fish will not stick to the pan and keep the skin intact.

From Gourmet World a work by Tada hz13.

Wash and drain the bream, make two to three diagonal cuts on the back of the fish on both sides, tie the green onion, slice the ginger and slice the garlic.

Rub the pan with ginger, heat 60% of the oil, and fry the bream until golden brown on both sides.

Drizzle cooking wine over the fried fish, add soy sauce, sugar, and chicken essence, and pour water over the fish.

Add green onions, ginger and garlic, bring to a boil over high heat, cover with a lid, cook until the soup is thick, and sprinkle chopped green onions.

Material. Bream, spices, ginger, chili, soy sauce, salt, sugar, etc.

Method. 1；Wash the bream first and put a knife on its back.

2；Put oil in a pan, heat the oil, add ginger, spices, and chili peppers, and stir until fragrant.

3；The fish should also be stirred on both sides until golden brown, add water, add soy sauce and sugar, boil on low heat, reduce the juice, and add a little salt to get out of the pot.

Braised flat fish for home-cooked cooking, a little yellow sand turtle, parents should cut the fish first and then talk about it, and then send it again to do it.

Braised bream is a traditional dish, belonging to the Hubei cuisine, with bream and other main ingredients, red pepper, dark soy sauce and other seasonings. This dish is made by pouring bream and ingredients into a pan and frying it before boiling it. Eat more fish in autumn, fish meat is low in fat, and the fatty acids in it have been proven to have the effects of lowering blood sugar, protecting the heart and preventing cancer.

Let's share with you how to make this braised bream.

The home-cooked recipe for braised bream is as follows:1. Prepare the ingredients.

2. After the bream is processed, change the knife on both sides, and marinate it for about 10 minutes.

3. Cut the ginger, shallots, garlic, red pepper and green pepper.

4. Heat the pan with cold oil and fry the fish.

5. Fry until lightly browned on both sides.

6. Put out the fish, stir-fry the ginger, shallots and garlic until fragrant, add the bean paste and stir-fry until fragrant.

7. Add fish, an appropriate amount of water, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon of aged vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, bring to a boil, then turn to low heat.

8. Simmer over low heat for about 10 minutes, and pour the soup over the fish without stopping. It can also be turned over and cooked.

9. Finally, add the red and green pepper shreds and reduce the juice.

10. Plate.

The home-cooked recipe for braised flounder is as follows:Ingredients: 1 head of flounder, appropriate amount of salt, appropriate amount of green onion, ginger, garlic, chili pepper, star anise, 2 tablespoons of sugar, 3 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of cooking wine, 3 coriander, 1 tablespoon of oyster sauce.

Steps: 1. Ingredient collection.

2. Sprinkle the head of the plaice with starch.

3. Fry in a nonstick pan until golden brown.

4. Add star anise, minced green onion, ginger and garlic, and dried chili.

5. Light soy sauce. <>

6. Cooking wine. <>

7. Dark soy sauce. <>

8. Sugar, aged vinegar, oyster sauce, appropriate amount of salt, water and simmer for 15 minutes, reduce the juice over high heat.

9. Remove from the pot and serve on a plate.

10. Sprinkle with minced garlic.

11. Coriander.

12. a finished product.

The home-cooked recipe for braised flounder is as follows:Tools and materials: kitchen knives, cutting boards, plates, pots, plaice, green onions, ginger, garlic, salt, cooking wine, oil.

1. Rinse the plaice with water and rinse it briefly, green onion, ginger, garlic, and slice.

2. Cut the fish on the back with a knife, and then marinate it with salt and cooking wine for 20 minutes.

3. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic after the oil temperature is moderate, stir-fry twice and fry the flounder.

4. Fry until slightly yellow, turn over, pour in enough water, and cook on high heat for 3 minutes.

5. After skimming off the foam, simmer for 10 minutes and remove from the pot.

Braised flagBreamThe homely practice is as follows:

Tools Ingredients: kitchen knife, cutting board, plate, pot, bream, green onion, ginger shenyou, garlic, salt, cooking wine, oil.

1. Rinse the bream with water, green onion, ginger, garlic and slice.

2. Cut the fish on the back with a knife, and then marinate it with salt and cooking wine for 20 minutes.

3. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic after the oil temperature is moderate, stir-fry twice and fry the bream.

4. Fry until slightly yellow, turn over, pour in enough water, and cook on high heat for 3 minutes.

5. After skimming off the foam, simmer for 10 minutes and remove from the pot.

How to make braised plaice delicious is as follows:Step 1: Wash the body of the plaice bought in the supermarket and cut it into sections.

Step 2: Add salt, wipe well with your hands and marinate for about 15 minutes.

Step 3: Dip the marinated fish in a thin layer of starch on both sides.

Step 4: Put it in a frying pan where the oil has been heated.

Step 5: Fry golden brown on both sides, be careful when turning over, the fish is easy to break.

Step 6: Cut the green onion, ginger and garlic.

Step 7: Add vinegar and sugar and a bowl of water.

Step 8: Stir-fry the green onions, ginger and garlic in hot oil until fragrant, pour in sweet and sour water and bring to a boil, then put the fried fish in.

Step 9: Add an appropriate amount of soy sauce to add some color.

Step 10: Collect the soup and serve it on a plate.

Preparation of braised flounder.

Ingredients: flounder, garlic, green onions, ginger, star anise, three spoons of soy sauce, two spoons of vinegar, one spoon of sugar, two spoons of noodle sauce, about one spoonful of salt, appropriate amount of flour, appropriate amount of liquor.

Steps: 1. We first remove the scales of the fish, then remove the intestines and gills, and then cut them into about 3 inch wide sections, then wash them, drain the water, and let the flounder be dipped in dry flour and set aside.

2. Peel the garlic, cut each clove in half, cut the green onion into sections, and cut the ginger into slices. Put the vinegar, noodle sauce and soy sauce in a bowl and stir well, then put the rest of the ingredients in a bowl and set aside.

3. Heat the pot, add the blending oil, then put the fish into the pan and fry it until golden brown, and turn it over and fry it during the frying process.

4. After it is good, pour out the remaining oil and leave an appropriate amount of bottom oil, quickly pour all the fried fish into the pot, pour the seasoning into the pot, cover the pot and simmer for a while, then add a little water to the pot, and then pour about 25 grams of liquor.

5. Simmer until there is a little juice and then remove from the pot.

Efficacy: Dish fish is rich in protein and calcium, children can eat it can be a good way to promote the growth and development of bones, for some patients to eat, it can promote the healing of wounds, and the fish meat is also relatively delicate, it is also very easy to digest, and often eat some plaice for the prevention of diabetes and cataract is a good effect, for the prevention of many diseases also has a certain effect, and plaice is a food suitable for all ages. The method of braised is common, we can start very well, and it is also a very appetizing way to eat.