Braised haddock(xiang shao hei xian xue )

Braised haddock

Introduction:

"The fresh Haddock bought six large pieces, more than 700 g, and dried all in one night. The meat of this kind of fish is very tender, and it will never be old when it is burned. The meat is thick and spiny, and it takes a long time to marinate. But once it is marinated, it will be very good when it is burned."

Production steps:

Step 1: cut the fish into large pieces and marinate them with Shaoxing wine and salt. Put it in the refrigerator, eat it at night and marinate it in the morning.

Step 2: press the fish dry with a kitchen towel. Heat the oil in the pan and fry the fish over medium heat until golden.

Step 3: fry the fish and clip it out. Fry fish in oil, add bean paste, onion, ginger and garlic. Spray a little Shaoxing wine and soy sauce. Add soup. Put the fish in again. The soup is good enough to almost drown the fish. You can add a little sugar.

Step 4: cook slowly over a low heat, like a dry pan, and let the fish suck in the soup. The advantage of haddock is that its meat is naturally tender and won't burn old. While waiting for the soup, I soaked the bran and cooked it with water and white mushrooms. When the soup is almost finished, spray a small amount of vinegar, put in the bran, slightly suck the juice, and put it on a plate. In this way, the bran has both flavor and not too strong taste.

Materials required:

Haddock: 700g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Bean paste: right amount

Bran: right amount

White mushroom: right amount

Appropriate amount: sugar

Vinegar: right amount

Shaoxing wine: moderate

Salt: right amount

Soy sauce: right amount

Note: 1. Haddock translation do not know whether accurate, English is Haddock 2. Strongly recommend the use of Wanzi brand soy sauce, the taste will be really different 3. Originally, I wanted to use chestnut, but I don't have much left at home

Production difficulty: simple

Process: firing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Xiang Shao Hei Xian Xue