Preheating Mid-Autumn Festival Banquet-Braised Braised Bream with Fresh Eyebrows

1.I picked one just nowLeave the most jubilant bream out of the water to make a specialty dish, remove the gills, remove the scales, remove the guts, rinse clean

2.Diagonal cuts on both sides of the bream body

3.Evenly spread the salt on the bream and marinate for half an hour to control the moisture and set aside.After this treatment, the fish will not stick to the pan and will not break easily.

4.The fish in the lake is rather fishy when making bream.The fresh chili peppers are put on the market one after another.It looks very attractive and the green is very beautiful.Decorating the bream with this emerald green color will definitely stimulate the latent appetite in early autumn

5.Three Magic Weapons Ginger Garlic The green peppers are ready

6.Put the frying pan on the induction cooker, pour in new oil and heat it up and slowly put in the bream to fry

7.Shake the wok as the oil temperature rises slowly.It is best to hold the bream by hand.You can turn the fish over and fry the fish at any time.Fry until the bream is browned on both sides and ready to serve.Standby

8.Put shredded ginger in hot oil and saute until fragrant

9.Add green peppers and fry until 5 mature and set aside

10.Put the fried bream into the pot The garlic cloves are quickly fried on a high fire.The garlic cloves will be soft and rotten.While eating the fish, the garlic that absorbs the soup is also very delicious.Therefore, it must be put in early and the garlic will be integrated into the bream.It's great

11.Add cooking wine to avoid the fishy smell.I like to put a lot of cooking wine in cooking fish.You can use cooking wine completely without adding water.Don’t worry about getting drunk.After heating the cooking wine, the alcohol will evaporate.Cooking wine and bream are a perfect match for bream.The meat is more fragrant and tender

12.Cooking is very fresh and umami.The addition of the bream further enhances the umami of the bream

13.Add salt and simmer until the soup is thick p>

14.If you think that the cost of cooking bream is too high, you can add water once, don't add too much water, and follow the steps just before the fish.Adding a small amount of cold water to the side of the pot will reduce the temperature of the hot pot.When the bream is cold, the meat will be hard and the amount of water will be too much./p>

15.Put the fried green peppers in the pot and cook until the green peppers are broken

16.Add a little sugar to increase the viscosity of the soup and make it easier to hang the juice.Add an appropriate amount The water starch is thickened with water starch into the ingredients.The water starch should not be too thick.

17.Turn off the heat and cook, add an appropriate amount of balsamic vinegar and sprinkle with pepper to enhance the fragrance

18.Put in the chicken 1 tablespoon of powder seasoning taste is very fresh and very fresh.It is really the rhythm of fresh eyebrows~ This dish includes three magic weapons.The fragrance of ginger, garlic and green peppers has these three fragrances.It's already mouth-watering

1.Spread fine salt evenly on the bream and marinate for half an hour.Control the moisture and set aside.After such treatment, the fish will not stick to the pan and will not break easily.2.Fried fish It is best to use medium heat to keep the fish from scorching and breaking.3.The garlic cloves will be soft and rotten, so it must be put in early and the garlic fragrance is very good to be integrated into the bream meat.4.Cooking wine and bream are a perfect match.The meat of the rear bream is more fragrant, smooth and tender.5.Don't put too much water at a time.Just add a small amount of cold water along the side of the pot to make the temperature of the hot pot drop.The bream will be hard when it is cold.