Braised fish block(hong shao yu kuai )

Braised fish block

Introduction:

"I love to eat fish since I was a child. My mother used to say that I am a cat. I eat fast and much, and I won't be stuck by fishbone! I remember when I was a child, what I ate at home were sauerkraut fish and Douban fish. It seems that there are no other changes. These two kinds of fish are also the most famous in Sichuan. It can be said that every family can do them! After coming to Guangdong, the weather makes me really not suitable for eating this kind of spicy food. If I want to eat fish, I'll do something else! Hehe, there are too many kinds of fish. We all know that proper eating of fish is good for our health! I don't know the exact name of the fish! I only know how to call fish! I bought it in the supermarket, and the label on it is: live fish faints, I killed s, and I ask live fish to control what kind of fish it is. I will turn it into braised fish when I take it home! "Ha ha"

Production steps:

Step 1: cut the washed fish into pieces.

Step 2: cut the fish into a bowl and marinate with salt, cooking wine and a few pieces of ginger for half an hour.

Step 3: cut the scallion white, ginger, garlic and chive separately.

Step 4: mix soy sauce, oyster sauce, sugar and vinegar into sauce.

Step 5: dry the salted fish.

Step 6: put oil in the pan and fry the fish over low heat until both sides turn yellow.

Step 7: fish out.

Step 8: stir fry ginger, garlic and green onion in another pot.

Step 9: fry the fish well.

Step 10: pour in the juice.

Step 11: add a little more water to the fish.

Step 12: heat over medium low heat until the juice is collected.

Materials required:

Fish: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Water: moderate

Soy sauce: right amount

Oyster sauce: right amount

Sugar: right amount

Vinegar: right amount

Attention: Note: fish pickled, sauce can also be without salt!

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yu Kuai