Braised fish block
When it comes to the fish in Cantonese cuisine, many people think that it is steamed, which can best reflect the characteristics of Cantonese cuisine. In fact, there are many ways to cook fish in Cantonese cuisine, such as braised in brown sauce, steamed, fried balls, fried baked, sweet and sour, and Chaozhou fish rice. There are a variety of cooking methods. So, although they are all fish, how to cook is related to the freshness, meat quality, variety, taste, size and other factors of the fish. In particular, some frozen fish are not suitable for steaming.The market bought a large refrigerated red snapper. Because the fish was large, I refrigerated the head, belly and meat separately. The big red snapper can be used for frying and steaming. The meat of the big fish is firm and elastic. It is also good for braised in brown sauce. The fish brisket is frozen and then braised in brown sauce. It tastes delicious, tastes delicious and tastes delicious.
Step 1 . A piece of fish belly, remove scales and wash.
Step 2 . Cut the cleaned fish brisket into large pieces.
Step 3 . Heat a hot pot over high heat, add oil evenly, and arrange fish steak.
Step 4 . When one side of the fish is golden, turn it over and fry the other side.
Step 5 . After frying the fish on both sides until golden, add rice wine, water, raw soy sauce, old soy sauce, ginger and scallions.
Step 6 . Cover the pot and simmer for a few minutes. Add some starch to thicken it.
Step 7 . The delicious braised fish is out of the pot.
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