braised fish in soy sauce(hong shao yu )

braised fish in soy sauce

Introduction:

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Production steps:

Step 1: clean the flat fish, dry the water, put two or three knives on the back of the fish on both sides, tie the onion, slice ginger and garlic

Step 2: wipe the pan with ginger slices and heat it up. When the pan is hot enough, pour oil. When it is 60% hot, add flat fish and fry it over medium heat. Turn over once in the middle and fry the skin on both sides until golden

Step 3: pour cooking wine over the fried fish, add soy sauce, sugar and chicken essence, pour enough water over the fish, add green onion, ginger and garlic, bring to a boil over high heat, cover with lid, heat over medium high heat until the soup is thick. 4 pot, sprinkle coriander or scallion

Step 4: again, it's better to finish the fish at one time. If you can't finish the fish at the next meal, don't reheat it. It's fishy. It's good to eat it cold, especially the fish jelly. It's delicious!

Materials required:

Fish: 1

Soy sauce: right amount

Sugar: a little

Chicken essence: a little

Cooking wine: moderate

Scallion: right amount

Garlic: right amount

Ginger: right amount

Note: Tips 1, to fishy: now the fish are mostly slaughtered by the seller, but do not forget to remove the black clothes and blood in the belly of the fish when you come back to clean, which are fishy sources. 2, prevent skin breaking. The pan for frying fish must be cleaned, wiped with ginger, and then "heat the pan to cool the oil", fried with medium heat, so that the skin will not be broken. If you are not sure, you can use it before the fish is put into the pan Take a thin layer of raw meal on the fish. 3. Seasoning and ingredients: it's best to use Shaojiu. I usually only put soy sauce instead of salt to prevent too much salt intake. In home style braised dishes, the amount of sugar can be a little more. Finally, in addition to scallion and ginger, making braised fish and garlic is an indispensable ingredient. 4. Fire: as the saying goes, "big fire fish and small fire meat", braised in brown sauce Fish is also, in the water must be a one-time add enough water, boil in the fire after the stew, and so on when the soup is thick

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Yu