How to make the best braised fish

Braised fish is a common and classic cooking method, and braised fish is a popular dish in many regions. Braised fish can retain the soft and fragrant taste and nutrition of fish, and it is more flavorful and appetizing. Today we are going to look at the characteristics of braised fish and learn how to make braised fish the best.

How to make the best braised fish

1. Basic method of braised fish Step 1: Prepare mandarin fish, scallion, ginger, flour, white vinegar, sugar, aniseed, white wine, soy sauce, and chili. Step 2: Clean the mandarin fish thoroughly and marinate it with scallion, ginger, and white wine. Step 3: After marinating, take out the mandarin fish and drain it, then coat it with flour evenly. The flour should be evenly coated but not too thick or too much. You can pat it slightly to remove the excess flour. Step 4: Add oil to the pot, heat the oil, put the fish in, fry until golden, and then take it out. Step 5: Leave some oil in the pot, pour the scallion and ginger in to stir-fry, and then add the fish and simmer with white vinegar. Step 6: Cover the pot and simmer for about one minute, then add some wine, sugar, chili and soy sauce. Step 7: After adding an appropriate amount of water, quickly boil over high heat and then adjust to low heat. You can add salt to taste when simmering. Step 8: Cover and continue to cook for another half an hour. After the sauce is successfully absorbed, it can be served.

2. How to make delicious braised fish When frying braised fish, you must pay attention to the heat. Overcooked fish will not taste good. The pan must be heated. Putting the fish in after the oil is hot will make the fish skin crispier.