Feel the fish is done very hard before, the fish that in me aunt home had her to do consulted a practice to her after too delicious be clear. The perch fish bone that I buy does not go to a jin less probably half
With makings
| Fish | 1 |
| Ginger | 4 |
| Green | Right amount |
| Caraway | Right amount |
| Cooking wine | One spoon |
| Garlic | 3 valve |
| Soy | 2 spoon |
| Vinegar | Half spoon |
| Sweet thick chili sauce | It is 1/3 bag |
Super and inapproachable the practice of fish of simple braise in soy sauce of the daily life of a family
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The fish has been cleared away brush with Jiang Pian next fill in again in the abdomen on the body, put cooking wine to go raw meat or fish
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(can use the fish first panbroil, but I am disinclined decoct flavour quite delicious also) vinegar of soy of the oily hot ginger that put onion, put a fish to put sweet thick chili sauce again next (I put 1/3, according to him taste right amount increase and decrease) turn on the water next stew come to an end the medium baking temperature after boil, irrigate toward the fish with spoon or scoop (piscine soup pushs lightly on the net namely)
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Give boiler to add caraway and garlic
