Braised fish in brown sauce - automatic cooking pot recipe(hong shao yu zi dong peng ren guo shi pu )

Braised fish in brown sauce - automatic cooking pot recipe

Introduction:

"Most of the time, this dish is made of carp, which is homonymous with" Li Yu ", implying" You Li ". It is an indispensable dish for banquet guests in northern China. When cooking this dish, pay attention to cut the fish into tile pieces, which is easy to taste, and then put it back into the shape of the fish. "

Production steps:

Step 1: Chop carp into tile pieces and marinate with scallion, ginger and cooking wine for more than 30 minutes;

Step 2: cut bamboo shoots and mushrooms into thick slices and meat into thin slices;

Step 3: put mushrooms, bamboo shoots, pork slices and processed fish in the pot, then add seasoning and water;

Step 4: cover the pot, start the [ASR · fish] function, and the cooking program will be executed automatically;

Step 5: after cooking, take out the fish in the pot, put it back to its original shape, stir the soup evenly and pour it on the fish.

Materials required:

Carp: 1 (750g)

Mushroom: 50g

Old style: 15 ml

Salt: 6 g

Cooking wine: 20 ml

Ginger: 3 tablets

Chinese prickly ash: 10

Dried pepper: 2

Winter bamboo shoots: 50g

Pork: 50g

Sugar: 10g

Oil: 40 ml

Onion: 2 segments

Garlic: 4 cloves

Large material: 1

Water: 400ml

Note: 1. Put seasoning and accessories and seasoning first, and then put fish pieces to avoid sticking to the pot; 2. If you use soy sauce, double the amount and reduce the salt appropriately; 3. When you treat carp, you can extract fishy tendon; 4. This is a typical northern flavor, which can be used to cook a variety of fish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Yu Zi Dong Peng Ren Guo Shi Pu