Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Coriander: clear up rash
Ingredients
Fish ( One ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Shredded ginger ( appropriate amount ) |
Doubanjiang (appropriate amount) | Chopped green onion (appropriate amount) |
Cilantro (appropriate amount) |
How to make braised fish
1. Wash the fish after processing Then add a little salt to taste.Make sure there is no moisture on the surface of the fish before putting it in the pan, otherwise it will stick to the pan and eventually cause the phase to break.Put a little more oil in the pan.When the oil is 60% hot, you can add the fish and start frying
2.After putting the fish into the pot, fry the whole body over high heat until it is slightly yellow, then turn it into small frying pan.Fry slowly over high heat.Don't move the fish easily first.Shake the pan gently.If it shakes, it means it's time to turn it over.Look, the fish skin is beautiful.In order to make the fish more flavorful, I also cut a flower knife on the back of the fish..
3. When both sides of the fish are fried, you can put the chopped ginger shreds into the fish One side
4.Add bean paste and stir-fry until red oil
5.Put in an appropriate amount of water and simmer the fish
6.Sprinkle in chopped green onion and coriander before serving
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