Braised fish with soy sauce(hong shao ma you yu )

Braised fish with soy sauce

Introduction:

"Fry fish must pay attention to the fire, medium and small fire slowly fry, can't rush."

Production steps:

Step 1: mix the scallion, ginger, soy sauce, oyster sauce, sugar, vinegar and starch into a sauce, and drain the water from the fish. This is pickled

Step 2: put a little oil in the pan and a piece of ginger. ≪ prevent oil splashing & gt;

Step 3: fry the fish over low heat.

Step 4: fry until both sides turn yellow.

Step 5: take out the cut pieces.

Step 6: add oil and stir fry shallot and ginger.

Step 7: put the cut fish in and stir well.

Step 8: pour in the juice.

Step 9: add a little more water to the fish.

Step 10: medium and small fire until the juice is collected.

Materials required:

Yo Ma: moderate

Starch: right amount

Vinegar: right amount

Onion powder: appropriate amount

Sugar: right amount

Oyster sauce: right amount

Soy sauce: right amount

Ginger powder: appropriate amount

Note: my fish is packaged after being pickled, so I don't need to pickle it any more, and I can't put salt in the sauce any more!

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ma You Yu