How to cook braised black fish? One more step, the fish is tender and fragrant, sweet first and then spicy, and the soup is delicious

The braised black fish I made today smells very fragrant, the fish eats in the mouth, the taste is a little sweet at first, and then it is a little spicy, eat the soup on the surface, the fish inside is fresh and tender, the rice has not been eaten, the fish is half eaten, it is so delicious.

Ingredients: 1 black fish, ginger, green onion, chili, red pepper

Method:

1Cut the black fish into sections and arrange them in a pot.

2Sprinkle salt on top of the black fish, grasp well, and let it stand for 10 minutes, at which point you will find the slime of the black fish at the bottom of the basin, and then rinse it with water. This step is to marinate the fish and to wash away the mucus on the surface of the fish. At this point, you will notice that the fish is no longer slippery, indicating that the fish has been cleaned. In this way, the soup will be clearer when boiled.

3. Sprinkle the surface of the fish with dry starch, grasp it well, and prepare to fry it in an oil pan.

4Put the starched fish pieces in a pan and fry them on both sides.

5Then remove the fish from the pan and set aside.

6Put ginger, green onion, garlic and chili pepper in the pot and stir-fry until fragrant.

7. Pour in the fried fish and stir-fry several times to taste

8Pour water into a pot, submerge the fish pieces, add light soy sauce, dark soy sauce, salt, sugar, and bring to a boil.

9. After boiling, turn to low heat and cook for 10 minutes, then turn on high heat to reduce the juice, pour in thin starch, thicken it, so that the surface of the fish can wrap the soup.

10The braised black fish pieces are ready to be plated. It smells so good! In the mouth, the soup is sweet on the outside and spicy on the inside, and the fish under the soup is tender and refreshing, and my husband immediately opened a can of beer!

Tips:

1Grab the raw fish pieces with salt and wash off the mucus.

2. Wrap the fish pieces in cornstarch and fry them in oil to ensure that the meat is fresh and tender.

3. After the heat is boiled, be sure to simmer over low heat, and finally reduce the juice on high heat.