Braised fish in brown sauce(hong shao pian kou yu )

Braised fish in brown sauce

Introduction:

"Hemibarbus, that is, flounder, is the general name of flatfish in the class teleost. The body of hemistoma is flat, its eyes gradually move to one side of its head and lie on the bottom of the sea. "Piankou" and "bimu" are the most prominent descriptions of their bodies. Hemibarbus is one of the valuable economic fishes in the ocean. It has the effects of anti-inflammatory and detoxification, invigorating the spleen and replenishing qi. Its liver can extract cod liver oil. "

Production steps:

Materials required:

Migraine: moderate

Auricularia auricula: right amount

Celery: moderate

Carrot: right amount

Diced meat: moderate

Onion: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Dry pepper: right amount

Vinegar: right amount

Soy sauce: right amount

Appropriate amount: sugar

Baijiu: moderate amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Pian Kou Yu