Braised fish with vinegar(hong shao cu yu )

Braised fish with vinegar

Introduction:

Production steps:

Step 1: prepare materials: fish, shallot, garlic.

Step 2: starch is essential.

Step 3: and ginger.

Step 4: prepare the materials and start work. Slice the fish (thinner will be better), chop garlic and ginger, and cut shallot into small pieces.

Step 5: marinate fish fillets with wine for about 15 minutes to remove the fishy smell~

Step 6: saute ginger and garlic, put a little salt at the same time, mother said it can prevent sticking pot

Step 7: stir fry the salted fish fillets, then add cooking wine and soy sauce, stir fry for a while, add appropriate amount of boiling water and cook for a while

Step 8: when the fish is about to be cooked, add the starch.

Step 9: when the fish is cooked, turn off the fire, put vinegar, monosodium glutamate and shallot in a hurry, and you're done.

Materials required:

Fat head fish: moderate amount

Ginger: moderate

Scallion: right amount

Garlic: right amount

Cooking wine: moderate

Starch: right amount

MSG: right amount

Salt: right amount

Note: be sure to turn off the fire and put vinegar, otherwise there will be no taste of vinegar.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Hong Shao Cu Yu