Braised fish in brown sauce(jia chang hong shao yu kuai )

Braised fish in brown sauce

Introduction:

"Make different delicacies with home-made simple and common seasonings ~"

Production steps:

Step 1: wash and cut the fish, put salt on the plate and set aside: warm tips: it's better to put a layer of salt on the fish body, so that it's not easy to stick in the pot, so that the fish is rotten and does not form.

Step 2: open fire, heat the pan, pour in proper amount of oil, when the oil temperature is 50% hot, put the fish into the pan, fry the fish with medium heat until golden on both sides, and set aside.

Step 3: pour proper amount of low oil into the pot, stir fry the Douban with low heat to get red oil, stir fry the Douchi until fragrant, then stir fry the garlic, ginger and scallion, pour the fried fish into the pot, cook the cooking wine, soy sauce, soy sauce, vinegar, sugar, proper amount of salt, put in the right amount of water (soaked in the fish), bring to a boil with high heat and simmer for about 8 minutes with low heat.

Step 4: OK, pick out the onion section just put before the pot, put in an appropriate amount of monosodium glutamate, this dish is finished, put some onion on the plate.

Materials required:

Fat head fish: one (about 1 jin)

Rapeseed oil: right amount

Ginger: one and a half

Garlic: one

Cooking wine: 4-5 spoons

Sugar: half a teaspoon

Vinegar: half a teaspoon

Old style: 2 teaspoons

Raw soy sauce: 1 teaspoon

Douchi: half a teaspoon

Pixian Douban: half spoon

Salt: right amount

MSG: right amount

Shallot: a little

Note: 1: after pouring in the oil, turn the oil around the edge of the pan, roll the pan, so as to fry the fish. In the process of frying the fish, remember not to use the shovel to turn over the fish too much, and use the hand to drive the pot to help the fish, so that the fish is not easy to rot. 2: Fire control is also very important, taste to taste, small fire micro stew, 3: vinegar is very important, essential. It can not only soften fish bones, but also remove fishy smell. 4: Because there is a stew process, so the braised fish is more tasty and strong.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jia Chang Hong Shao Yu Kuai