Braised fish in brown sauce(hong shao sha guang yu )

Braised fish in brown sauce

Raw materials for making braised salmon

One sandfish (weighing about 1000 grams). 25g scallion, 20g ginger, 35g Shaojiu, 15g soy sauce, 25g sugar, 7.5G refined salt, 15g vinegar, 15g sesame oil, 750g peanut oil (100g oil consumption).

The processing steps of braised salmon are as follows:

Cure the fish, drain the water, marinate with Shaojiu, soy sauce, onion and ginger for 5 minutes. Heat the pan over the fire, add oil and heat it to 60% heat (about 150 ℃), fry the salmon until golden on both sides, and pour out. Heat the original pan, add oil, add scallion and ginger slices, fry until fragrant, add Shaguang fish, cook in Shaojiu, add soy sauce, sugar, refined salt and water, cover and simmer for 10 minutes, thicken the soup with high heat, cook in vinegar and drizzle sesame oil.

The main characteristics of the fish are as follows

The color is red, the meat is fresh and tender, the taste is salty with acid, and the taste is delicious.

Braised fish in brown sauce

Braised Shaguang fish is a famous traditional dish in Jiangsu Province. The color is red, the meat is fresh and tender, the taste is salty with acid, and the taste is delicious.

raw material

One sandfish (weighing about 1000 grams). 25g scallion, 20g ginger, 35g Shaojiu, 15g soy sauce, 25g sugar, 7.5G refined salt, 15g vinegar, 15g sesame oil, 750g peanut oil (100g oil consumption).

Production process

Cure the fish, drain the water, marinate with Shaojiu, soy sauce, onion and ginger for 5 minutes. Heat the pan over the fire, add oil and heat it to 60% heat (about 150 ℃), fry the salmon until golden on both sides, and pour out. Heat the original pan, add oil, add scallion and ginger slices, fry until fragrant, add Shaguang fish, cook in Shaojiu, add soy sauce, sugar, refined salt and water, cover and simmer for 10 minutes, thicken the soup with high heat, cook in vinegar and drizzle sesame oil.

Another way

raw material

Sand light fish 8... 1500 grams

Scallion... 10g

Ginger slices..... 10 grams, Shaojiu..... 25 grams

Refined salt..... 5g soy sauce..... 75g

Sugar... 15g vinegar... 25g

Sugar color..... 50g sesame oil..... 10g

Peanut oil... 1000g cooked lard... 50g

Cooking method

1. Wash the fish, absorb the water with a clean cloth, put it on a plate, add 5g scallion, 5g ginger, 15g soy sauce and 5g Shaoxing wine, and soak for 2 minutes.

2. Put the pan on a high heat, scoop in peanut oil and fry the fish for about 2 minutes until the fish is golden. Remove the oil and drain. The original pot is still on the high fire. Ladle in the cooked lard and heat it. Add 5g scallion and 5g ginger slices to fry until fragrant. Put in the Shaguang fish. Add 20g Shaoxing wine, 60g soy sauce, 500g refined salt, sugar, sugar and water. Cover the pot. Bring to a boil over high heat, then bring to a low heat for about 10 minutes. Use high heat to thicken the soup. Add vinegar and sesame oil.

Key technology

To fry the sugar color well is the gist of whether the dish is red and bright, and whether the taste is fresh and fragrant. To fry the sugar color, we should pay attention to the following four points: less oil, less fire, cooking wine and boiling water. The sugar color is red and bright, and the taste is sweet but not bitter.

Flavor characteristics

1. Shaguang fish is a famous local product in Lianyungang with abundant resources. The fish inhabits in the coastal shallow water or the salty water at the estuary. The head is large and the scales are thin, and the caudal fin tip is ladder shaped. There is a local folk song: "in January, Shaguang cooks fresh soup; in February, Shaguang is soft; in March, Shaguang covers the wall; in April, Shaguang is dry; in May, Shaguang returns to the sun on the sixth day; in October, Shaguang Saiyang soup". This paper vividly describes the growth law and marketing season of the fish. Autumn is the fattest season for Shaguang fish. Every family competes to make it. There are a variety of methods, such as braised, dry burned, braised, fried, stewed, soup and so on. Braised Shaguang fish is a popular local delicacy.

2. This dish is red in color, fresh and tender in meat, salty with acid, delicious and refreshing.

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Chinese PinYin : Hong Shao Sha Guang Yu