What is the home cooked recipe for braised bream

1. Ingredients: 1 bream, appropriate amount of green onion and ginger chili, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of balsamic vinegar, 3 spoons of sugar, appropriate amount of salt, 2 spoons of peanut oil;

2. Remove the internal organs, scales and gills of the bream, and rinse them well;

3. Cut three knives on the fish maw to make it taste when firing;

4. Chop the green onion, ginger and dried chili pepper;

5. After washing the pot, cook it over low heat for 1 to 2 minutes, then pour in peanut oil and salt;

6. Put in the bream, shake the oil pan, and fry over medium-low heat, and turn over the other side of the fried fish when the fish skin does not stick to the pan;

7. When both sides of the fish are fried until golden brown, add green onions, ginger and dried chili peppers and stir until fragrant;

8. Add sugar, light soy sauce, dark soy sauce and balsamic vinegar and stir-fry until fragrant;

9. Pour in an appropriate amount of boiling water, cook over high heat for 20 minutes, and the soup can be drained.

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.

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.

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 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 preparation of authentic braised flounder is as follows:Tools and materials: cutting boards, kitchen knives, bowls, pots, shovels, plates, basins, flounder, green onions, ginger, garlic, coriander, star anise, salt, light soy sauce, vinegar, sugar, sweet paste, flour, cooking oil, Sichuan peppercorns, boiling water.

1. Clean up the fish, divide it into segments for easy flavor, slice green onions, ginger and garlic, and cut coriander into small sections.

2. Put the prepared green onion, ginger, garlic, star anise, salt, light soy sauce, vinegar, sugar and sweet noodle sauce into a bowl, and mix the bowl juice for later use.

3. Wrap the fish with a thin layer of flour.

4. Heat the cooking oil in the oil pan, add the peppercorns and fish segments to fry.

5. After frying on one side, turn over the other side and fry until golden brown on both sides.

6. Pour in the previously prepared bowl juice.

7. Add 200 grams of boiling water and bring to a boil over high heat.

8. Close the lid and simmer for 2 minutes.

9. Shake the spatula to avoid the bottom of the pot, and when the soup is thick, reduce the juice over high heat, turn off the heat and remove from the pot.

10. Remove from the pot and put on a plate, sprinkle with coriander while hot to enhance the flavor.