Braised bream with black bean sauce(dou chi shao bian yu )

Braised bream with black bean sauce

Introduction:

"Bream is tender and smooth, and tastes delicious. It has the effect of tonifying deficiency, tonifying spleen, nourishing blood, dispelling wind and strengthening stomach. It can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. Most people can eat, suitable for anemia, body deficiency, malnutrition, do not want to eat people to eat

Production steps:

Step 1: choose a fresh bream, remove the scales and gills, and wash it. (the black clothes in the fish belly should also be scraped clean.)

Step 2: cut green onion and ginger, open Douchi and take a spoonful (others are put into the bottle).

Step 3: take a spoonful and a half of hot oil in the pan, which is hotter than the usual frying pan, so it's not easy to paste the pan

Step 4: gently slide down the bream fry

Step 5: cover the pan and fry in this way to prevent the oil from splashing out

Step 6: fry on one side, turn over and fry again, and serve.

Step 7: pour a little more oil into the pan, stir fry the Douchi, onion and ginger

Step 8: put the bream in the pot and cook it to taste

Step 9: shovel up the Douchi and cover it on the fish to make it taste faster

Step 10: add about a spoonful of soy sauce, add water, and add two teaspoons of sugar

Step 11: cover and cook for three or five minutes, then sprinkle with scallions

Step 12: take out the pot and put it on the plate

Materials required:

Bream: 1

Scallion: right amount

Ginger slices: right amount

Yongchuan Douchi: right amount

Vegetable oil: 1.5 teaspoon

Cooking wine: 1.5 spoonful

Sugar: two teaspoons

Veteran: a spoonful

Note: 1, fish belly in the black clothes scrape clean, can effectively go fishy. 2. The pan and oil for frying fish are hotter than frying vegetables, so the fish is not easy to peel.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Chi Shao Bian Yu