braised fish in soy sauce(hong shao yu )

braised fish in soy sauce

Introduction:

"The protein content of carp is not only high, but also of good quality. The digestibility and absorption rate of human body can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. But when cooking, if you don't remove the fishy line from the carp, the taste is very bad. There is one on each side of carp's belly, which can remove fishy smell. There are two white tendons on the back of carp, which produce a special fishy smell. When washing the fish, the white tendons must be removed. After this treatment, the carp tastes delicious and has no fishy smell. "

Production steps:

Step 1: wash the carp and change it into water chestnut knife

Step 2: mix onion, ginger, garlic, vinegar, dried pepper, yellow rice wine, sugar, salt, steamed fish, soy sauce, oyster sauce into sauce

Step 3: start the pan to make oil, fry the fish in a small heat until golden

Step 4: pour the sauce into the pot, simmer slowly over low heat and collect the soup. As the saying goes, thousands of stewed tofu and tens of thousands of stewed fish will take a longer time to collect the sauce, and the fish will taste better!

Step 5: after collecting the juice, cut some scallion, coriander and other ornaments you like, so as to increase the flavor and achieve the purpose of decoration.

Step 6: one more! Show it!!!

Materials required:

Carp: one

Ginger: right amount

Garlic: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Dry pepper: right amount

Yellow rice wine: right amount

Note: 1: don't put salt on the fish, 2: fry the fish slowly in low heat, 3: don't like the fishy smell of carp, you can pick out the fishy line. 4: I suggest using yellow rice wine and beer to remove the fishy line. 1: cut the skin under the gills, and then in front of the tail, the white tendon will be exposed, and you can take out the white tendon. 2: cut the quilt lengthwise with the knife, and the depth of the fishy line will be deep Vertebrae. 3: Hold it with your hand and pull it out

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yu