Authentic recipe for braised fish

Method 1: Use pomfret

Ingredients: 2 pomfret, 5 grams of ginger, garlic, 2 dried red peppers, green onions, 2 grams of sugar, 2 teaspoons of soy sauce , 2 teaspoons of cooking wine, appropriate amount of oil and salt

Method:

1. Remove the internal organs of the pomfret, wash it, make a few cuts on the side, marinate with a little salt and 1 teaspoon of cooking wine 15 minutes. Slice garlic and ginger separately, cut green onions into finely chopped green onions, and cut red pepper into rings;

2. Heat oil in a pot, add pomfret, and fry both sides over low heat until golden;

3. Add garlic slices, ginger slices, red pepper rings, then add cooking wine, soy sauce and appropriate amount of water, cook over low heat until cooked through, add sugar and salt to taste, sprinkle with chopped green onion when serving.

Method 2: Use carp to make it

Ingredients: Braised fish One carp (one pound, remove gills, scales, disembowel and clean)

Accessories: about half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), and half a tael of bamboo shoots (cut into thin slices and boiled in boiling water for about five minutes)

Seasoning: half a tael of green onions, cut into sections . A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tablespoon of starch, mixed with water to make gravy. One tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Method:

1. After the tidy fish is cramped, make five or six cuts at equal distances on both sides of the fish body, and apply salt and cooking wine to taste for more than half an hour.

2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside.

3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant.

4. Add the chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. Thicken the soup in the pot and pour it into the fish plate.