Braised cod with Scallion(cong shao xue yu )

Braised cod with Scallion

Introduction:

"Fish symbolizes surplus every year and is an indispensable dish on the new year's Eve dinner table. In addition to rich in vitamin AD, every 100 grams of COD only contains 0.4 grams of fat, want to lose weight and want to ensure nutrition can try

Production steps:

Step 1: prepare the ingredients.

Step 2: thaw the COD, marinate with marinade, cover with plastic film and marinate for 4 hours.

Step 3: rub the pan with shredded ginger before frying the fish.

Step 4: fry the fish in low heat and turn it over.

Step 5: This is the fried fish.

Step 6: use a bottle of vinegar, a bottle of soy sauce, sugar and warm water to make juice.

Step 7: heat the oil again and saute the ginger slices.

Step 8: next spoonful of bean paste.

Step 9: after the flavor of bean paste comes out, pour in the mixed juice and bring to a boil.

Step 10: put the fish in the water

Step 11: cover and simmer for 20 minutes

Step 12: after 20 minutes, the water is half dried, remove the lid of the pot, and then add salt to taste.

Step 13: after another 20 minutes, when the water is about to dry, add scallion, turn off the heat, cover and simmer for 5 minutes.

Step 14: so you can start the pot.

Step 15: loading.

Materials required:

Cod: 3

Onion: one

Ginger slices: 2

Salt: right amount

Cooking wine: half bottle cap

Olive oil: right amount

Appropriate amount: sugar

Vinegar: a bottle cap

Veteran: a bottle cap

Douban sauce: 1 teaspoon

Note: 1. Before frying fish, wipe the pan with ginger pieces to prevent the fish from sticking to the pan. If there is no sticking to the pan, this step can be avoided. 2. Frying fish in low heat can not only prevent the fish from sticking to the pan, but also fry the fish oil out, which is healthier

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Cong Shao Xue Yu