Braised bream in brown sauce(hong shao bian yu )

Braised bream in brown sauce

Introduction:

"I drink Changsha water and eat Wuchang fish. This is a famous sentence in the well-known poem "water melody song head swimming", which has been recited so far. Bream, also known as Wuchang fish, is called blunt snout bream because of its flat body, small head and round shape. The meat is tender, smooth and delicious. There are many ways to cook Wuchang fish, most of which are steamed live fish. Let's change the taste today. I'll have a plate of braised bream. "

Production steps:

Materials required:

Bream: one

Red pepper: one

Green pepper: one

Tomatoes: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Ginger: right amount

Garlic: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Hong Shao Bian Yu