Braised fish with noodles in soy sauce(jiang xiang mian tuo yu )

Braised fish with noodles in soy sauce

Introduction:

"This is my favorite dish, so I recommend it to you. Special meal, but not greasy. The sauce is full-bodied, smooth and tender in taste, soft and delicious

Production steps:

Step 1: cut the fish into pieces and marinate with pepper and salt for 10 minutes.

Step 2: according to your hobby, if you like fish's thick flour, thicken it, if you like fish's fragrance, dilute it.

Step 3: frying in oil pan, the oil temperature should be slightly higher, it is not easy to remove the paste. Fried old point is also delicious, tender point braised or sauce is easy to drop.

Step 4: drag fish with noodles and serve with ginger and onion sauce.

Step 5: stir fry the sauce over low heat until the sauce and oil are mixed together. Stir fry for a while. If you want to stir it over low heat, don't stir it up. Continue the low heat, stir fry ginger and green onion, five spice powder a teaspoon.

Step 6: pour in the fish and stir well.

Step 7: half a teaspoon of soy sauce, half a bowl of water, half a teaspoon of salt and half a teaspoon of rock sugar.

Step 8: bring to a boil over high heat, simmer over low heat for about 10 minutes to collect the juice, put some MSG, sesame oil and scallions out of the pot.

Step 9: deep fry a fish. If you can't finish a meal, you can pack it in a sealed bag or box. It's OK to put it for three or five days.

Materials required:

Fish: moderate

Flour: right amount

Old style: moderate

Rock sugar: right amount

Soy sauce: moderate

Pepper: right amount

MSG: right amount

Salt: right amount

Five spice powder: appropriate amount

Scallion: right amount

Ginger slices: right amount

Beef sauce: right amount

Note: fried fish batter can also add eggs and baking powder, but I like the original. Nothing. (I especially like the noodles above, so it's thick.) choose the sauce you like. I like Fulinmen Douchi sauce and a kind of sauce called Xiaokang beef sauce. I brought it from my hometown. I haven't seen it in Shanghai yet. It's delicious. Long winded: the color of soy sauce is lighter than that of braised soy sauce. Don't put more soy sauce. It's better if the color is bright and golden.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Mian Tuo Yu