braised fish in soy sauce(hong shao yu )

Braised fish in brown sauce

Raw materials for making braised fish

Fish, wine, onion, garlic, chili lard, seasoning each a little.

The steps of making braised fish are as follows:

1. Wash and cut the fish into pieces.

2. Fry the fish in a hot oil pan until the skin is yellow and hard. Remove the fish.

3. Add cooked lard, wine onion, garlic, pepper and seasoning to stir fry in the pot, then add the meat clear soup to boil, and put the fish in the pot. Then simmer with low heat for about 10 minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake to make the marinade wrap the fish.

braised fish in soy sauce

Braised fish is a Fujian dish made of Pomfret. Fish not only tastes delicious, but also has high nutritional value. Its protein content is 2 times of that of pork, and it belongs to high quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the content of fat in fish is low, the fatty acids in fish have been proved to have hypoglycemic, heart protecting and cancer preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Traditional Chinese medicine believes that fish should be symptomatic, and its edible and medical value can only be revealed by eating "fish" symptomatically.

Main practice

braised fish in soy sauce

[materials]

Pomfret 2, ginger, garlic 5g, dry red pepper 2, onion, sugar 2G, soy sauce 2tsp, cooking wine 2tsp, oil, salt amount

[practice]

Wash pomfret after evisceration, cut on the side, marinate with a little salt and 1 teaspoon cooking wine for 15 minutes. Slice garlic and ginger separately, cut scallion and red pepper into rings;

2. Heat the oil in the pan, add pomfret and fry both sides until golden yellow;

3. Add garlic slices, ginger slices and red pepper ring, then add cooking wine, soy sauce and appropriate amount of water, cook over low heat until cooked, add sugar and salt to taste, sprinkle with scallions when loading.

Method 1

Food preparation

Main ingredients: a piece of braised fish and carp (1 jin, gill, scale, belly, clean up) accessories: about half of cooked chicken (sliced), half of fresh mushrooms (sliced), half of bamboo shoots (sliced, boiled in boiling water for about five minutes)

Seasoning: half green onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tbsp starch, mix with water to make sauce. A spoonful of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Cooking methods

1. After finishing the fish cramps, draw five or six strokes at equal distance on both sides of the fish, and apply salt and cooking wine for more than half an hour.

2. Heat the oil in the pan to 70%. Fry the fish until yellowish brown. Remove and set aside.

3. Leave about 12% oil in the pan and heat until 40% hot. Turn down the heat and stir fry ginger slices, garlic slices and scallions to make them fragrant.

4. Then pour in chicken slices, bamboo shoots slices and mushroom slices and stir fry over medium heat for half a minute.

5. Add about 1 jin of soup or water, add fish, soy sauce and salt and cook for about 3 minutes, turn over and cook for another 3 minutes.

6. Pick up the fish and put it on a plate.

7. Thicken the soup and pour it into the fish plate.

Production tips

The secret of frying fish

Fish is not easy to master in cooking. The heat is the key to success. Many people fry fish by breaking the skin or sticking to the pan. If they fry fish, they need more oil and enough heat to be crisp and dry. When they fry fish, they need hot pan, less oil and warm fire.

Once a fish is in the pan, don't touch it. This is the secret of frying fish, and it's the only way. If you keep turning it for fear that it's not ripe, you'll make a fool of yourself, and you'll make a skin crack and a face change. Before that, you must wait for the pan to be hot and then add oil. The fish should also be dried before entering the pan. Fry it over low heat. Don't push and turn it over. If you don't use a pan, just tilt the pan occasionally so that the firepower is evenly heated and the firepower is not too strong.

It takes about ten minutes for the skin to be shaped and then turned over. At this time, the meat is cooked and the juice in the middle can still be retained. If the spatula touches the fish, it will be too strong. In fact, some people are afraid of not being cooked and draw a knife edge on the fish in advance. It's not a wise way. Once the fish is sliced, the soup is easy to drain, and the dry fried fish should not be too big.

Method 2

Food preparation

Main ingredients: fish section (I don't know whether it's silver carp or silver carp), soybean kernel (not too much).

Accessories: cooking wine, soy sauce (soy sauce), dried pepper (also can not put)

Seasoning: ginger, onion, salt, sugar

Cooking methods

1. Clean up the fish and cut it into small sections (because the fish is too big, I cut it in half, so I don't need it). It doesn't matter if it's a little thicker. Rinse the soybean kernel with water, chop the dried pepper into small sections, cut the green onion into small sections, and slice the ginger.

2. Put oil in the pot, a little more oil, fry the fish on both sides, fry until the surface is slightly scorched, turn it over carefully, turn it over with chopsticks, put ginger, pepper, shake the pot.

3. Turn the heat down, sprinkle the beans evenly on the fish, put cooking wine, pour evenly on the fish, and cook for about 5 seconds.

4. Put the stewed soy sauce (it's the same with the old soy sauce. According to your own taste, the amount you put is mainly the final color), sugar (the stewed soy sauce itself is well adjusted. According to your own taste, you can not put the sugar. If you use the old soy sauce, you must put the sugar), a little salt, gently shake the pot, or turn it slightly with a spatula.

5. Add water and boil until the juice is collected. Sprinkle with a little scallion.

Method 3

Food preparation

Main ingredient: fish

Seasoning: wine, onion, garlic, chili lard, seasoning each a little.

Cooking methods

1. Wash and cut the fish into pieces;

2. Fry the fish in a hot oil pan until the skin is yellow and hard, then remove the fish.

3. Add cooked lard, wine onion, garlic, pepper and seasoning to stir fry in the pot, then add the meat clear soup to boil, and put the fish in the pot. Then simmer over low heat for about 10 minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish.

Method 4

Food preparation

Ingredient: fish (500g)

Seasoning: cooking wine (15g), refined salt (5g), white sugar (8G), soy sauce (30g), wet starch (25g), scallion (10g), cooked lard (100g), ginger slices (2G)

Cooking methods

Put the fish on the vegetable mound and chop it into 3cm square pieces. Put the pot on a high heat and add 50g of cooked lard. When the oil is hot, add 5g of scallion, ginger slices and cooking wine. Then pour the fish into the pot, add 600g of clean water, cover the pot and cook for 7 minutes. When the fish is soft and eight times ripe, remove the pot from the heat and pour two-thirds of the soup into the soup bowl. For other purposes, add clean water Add 50 grams of salt, sugar and soy sauce. Turn the pan to a low heat and simmer for 13 minutes until the fish tastes good. Add monosodium glutamate. Hold the pan in your left hand and keep shaking on the fire. Pour in wet starch on your right hand. When the soup is thick and sticky on the fish, pour in cooked lard, sprinkle with scallion, and serve with a spatula.

Key technology

This dish is first fried with sugar, less hot oil in the pot, then fried with white sugar, add water to boil, then add seasoning, put in the oily fish, and cook as above, the color is bright and red.

Making tips

As a breast feeding therapy should be less salt.

You don't need msg to cook fish. Because they are delicious.

Method 5

Ingredients

400g fish head, 2 pieces of Southern tofu, 10g ginger slices, 5g garlic, 5g scallion section, 14tbsp fine salt, 12tbsp cooking wine, 14tbsp oyster sauce, 12tbsp soy sauce, 12tbsp sugar, 14tbsp white pepper

Production steps

Heat up the pan, add 1 tbsp oil to heat, add the bean curd with water, fry it slowly over low heat, turn it over with chopsticks, and make it golden on all sides.

Heat the oil in a hot pan, add the dried fish head and fry slowly over low heat. After frying one side, fry the other side and add ginger slices. After frying, add water and bring to a boil. Add the fried tofu and all the seasonings. Bring to a boil over high heat and turn to low heat.

Finally, thicken with scallion and starch, and decorate with red pepper.

Tips

South bean curd is more tender than North bean curd. When frying, drain the water to avoid splashing oil. Don't fry it too old. The surface is golden and set.

Method 6

Ingredient: black carp

Accessories: scallion, soy sauce, soy sauce, sugar, ginger, monosodium glutamate

1. Cut off the scallion after cleaning;

2. Wash and slice ginger

3. Remove the scales of black carp segment and dry it with paper;

4. Hot pot and cold oil;

5. Add ginger slices to give off fragrance;

6. Put the fish carefully on the ginger slices and fry it over low heat;

7. Turn over in half a minute;

8. Add soy sauce

9;

10. Add boiling water to half of the fish and cook over high heat;

11. After one minute, add half a spoonful of sugar;

12. When there is not much soup left, add scallion and cook for a while, then add some monosodium glutamate to make it out of the pot

Chinese PinYin : Hong Shao Yu