The method of dry roasted bream

Health benefits

Bream: reduces food accumulation, invigorates the spleen, and benefits the stomach

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

A piece of bream

Two scallions

Jiang San Pian

Three cloves of garlic

Three dried chili peppers

About ten Sichuan peppercorns

Octagonal one

Two small spoons of oyster sauce

Moderate amount of oil

One and a half spoonfuls of salt

Moderate smoking

A bowl of clear water

Two spoons of cooking wine

A little chicken essence

The method of dry roasted bream

1. Wash the purchased fish and make three cuts with a knife on both sides of the surface for better flavor.

2. Prepare the ingredients for the choking pot, slice ginger, flatten garlic, cut scallions into sections, chop dried chili peppers, Sichuan peppercorns, and star anise

3. Take an empty bowl and add the amount of dark soy sauce, salt, oyster sauce, and vinegar to the bowl, stirring well

4. Heat the pot and add an appropriate amount of oil, then add the choking ingredients, scallions, ginger, garlic, etc. in sequence until fragrant

5. After frying, add fish and fry slightly on both sides. Add an appropriate amount of cooking wine, then add the pre prepared dark soy sauce and stir fry slightly. Then, add a bowl of clean water

6. After adding water, cover the pot with a lid, bring to a boil over high heat, then reduce the heat to low and cook for 5-10 minutes, then increase the heat to collect the juice

7. After the juice is collected, add a small amount of chicken essence, turn off the heat and bring out the pot to serve on a plate. Sprinkle an appropriate amount of scallions on top, and it's ready!

Tips 

If you like sweet food, you can also add an appropriate amount of white sugar! Fish must be fresh! Attention, be sure to explode when adding cooking wine!

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