Braised sea fish in brown sauce(hong shao hai yu )

Braised sea fish in brown sauce

Introduction:

Production steps:

Step 1: wash the fish, dry the surface with kitchen paper towel, cut twice on both sides of the fish, apply a little salt and marinate for 15 minutes

Step 2: heat the pan, add ginger slices, and fry the fish in low heat. Only one side is golden and the other side is turned over. Don't be impatient and turn over. Fry the fish and set aside

Step 3: heat the frying pan, add oil, add onion, ginger and garlic and saute until fragrant,

Step 4: add 1 tbsp of raw soy sauce, 1 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tbsp of sugar, 1 / 4 tbsp of salt and 150ml of hot water

Step 5: bring to a boil, turn to low heat and simmer. Open the cover in the middle and turn the fish over carefully to make both sides fully tasty. When 1 / 3 of the soup is left, pour in the starch and thicken it. Cook with a little vinegar and remove from the pot

Step 6: take out the pot and put it on the plate, sprinkle chopped green onion and decorate it

Materials required:

Sea fish: 5

Soy sauce: 1 tbsp

Veteran: 1 teaspoon

Cooking wine: 1 tbsp

Sugar: 1 tsp

Salt: 1 / 4 tsp

Vinegar: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: 1, the fish can be changed into their favorite species 2, the last slightly more juice will be better to eat

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Hai Yu