Braised fish with sauce(jiang men pian kou yu jie sai si fang cai )

Braised fish with sauce

Introduction:

"The meat of Hemibarbus is thick and firm. If we use the general method of cooking, the meat in other places will be" dead "and very dry, except for the thin edge where it is tender and delicious. So if you want to make a good fish, you can use more oil, add some sliced meat or soup to increase the taste, and the soup should be thick, so that the fish and seasoning can be integrated. In the coastal areas of Shandong and Liaoning in China, the most traditional cooking method is sauce stew, especially the way of "collecting juice", which makes the dish taste better

Production steps:

Step 1: wash migraine, remove viscera, gills and scales, cut flowers on both sides, marinate with cooking wine and salt for 20 minutes;

Step 2: cut pork into slices, soak dried Lentinus edodes, wash and cut into half pieces;

Step 3: pour the oil into the pot and put in the processed main and auxiliary materials, 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, gently take out the fish and put it on the plate, then stir the remaining raw materials in the pot and pour them on the fish.

Materials required:

Migraine: 700g

Mushroom: 3

June bean paste: 100g

Oil: 80 ml

Large material: 1

Onion: 3 segments

Chili: 2

Pork: 50g

Salt: 4 g

Cooking wine: 20 ml

Sugar: 20g

Zanthoxylum bungeanum: 5

Ginger: 4 tablets

Water: 400ml

Note: 1. Don't cut too deep to prevent broken; 2. Increase the curing time to make the fish taste better.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Jiang Men Pian Kou Yu Jie Sai Si Fang Cai