Braised skinned fish in brown sauce(hong shao bao pi yu )

Braised skinned fish in brown sauce

Introduction:

Production steps:

Step 1: wash the skinned fish, cut it into pieces, add a little salt and marinate with 1 tablespoon cooking wine for half an hour. Smaller skinned fish don't need to be cut.

Step 2: prepare the seasoning.

Step 3: marinate the fish and fry them.

Step 4: fry until 2 sides are golden.

Step 5: hot pot put the right amount of oil, ginger, garlic, red pepper, wild pepper, saute.

Step 6: fry the skinned fish, stir fry, add a large spoon of cooking wine, soy sauce, sugar, continue to stir fry, color.

Step 7: stir fry for a while, add a little water, collect the juice over medium heat, and add some chicken essence before leaving the pot.

Step 8: get out of the pot.

Materials required:

Skinned fish: 4

Ginger: 5g

Garlic: 5g

Cooking wine: 2 tablespoons

Red pepper: a little

Old style: 1 tablespoon

Wild pepper: 2 teaspoons

Chicken essence: a little

Sugar: 1 teaspoon

Note: when frying skinned fish, if it's not sticky, remember to wash the pan clean, and then burn it very, very hot. After the oil is heated, the fish is fried. After the fish is set, gently move it from the side with a spatula, so that the fish won't be scattered.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Hong Shao Bao Pi Yu