What kind of fish is better for braised fish?

Crucian carp, Wuchang fish, grass carp, bream and hairtail braised fish are better.

1, braised crucian carp

Crucian carp meat is rich in fat juice and delicious, and can be braised, boiled and stewed. Braised crucian carp is a delicious private cuisine with crucian carp as the main ingredient and coriander and red pepper cooked together. It tastes spicy and delicious.

2. Braised Wuchang fish

Braised Wuchang fish is a traditional dish and belongs to Hubei cuisine. Golden color, fat hypertrophy, fine waxy meat, oily and smooth, extremely delicious. Wuchang fish is the main material, with onions, ginger, refined salt and other accessories. Delicious, suitable for all ages, deeply loved and respected by the public.

3. Braised grass carp

Braised grass carp is a traditional Sichuan dish, which belongs to Sichuan cuisine. It is characterized by spicy and refreshing taste and rich flavor.

4. braised snapper

Braised snapper is a traditional dish, belonging to Hubei cuisine. It uses snapper as raw material, bean paste and red pepper as seasoning. This dish is made by pouring ingredients into a pot and frying them.

5. Braised hairtail

Braised hairtail is a home-cooked dish made of hairtail. This fish is tender, fat and delicious. This fish has no spines except the big bone in the middle. Braised hairtail is tender, purple, salty and sweet. This dish has bright red sauce, tender fish and salty and sweet taste.