Braised minnow in brown sauce(hong shao min yu )

Braised minnow in brown sauce

Introduction:

"Minnow is also called minnow. It has a long body, flat side, brownish yellow, large and slightly inclined mouth, and wedge-shaped tail fin. It lives in the sea. Among them, the most expensive is Qianqian. The main reason for the high price is its high medicinal value, which has obvious effect on the treatment of stomach diseases and other diseases. On April 1, 2007, a fisherman in Zhanjiang caught a 49kg golden mackerel, which was finally bought by a hotel at a price of 580000 yuan per day, setting a record of 225000 yuan for a 48kg golden mackerel in 2004. It is said that the fish in the hotel didn't sell for much later, less than 1000 yuan a Jin, but the owner refused to sell the fish maw (fish glue) for more than 1 million yuan. The fish I bought in the market is not so expensive, because the fish is small, it's not money, it's less than 10 jin, and it's cut to sell. The fish belly has been dealt with separately by the boss for a long time. "

Production steps:

Materials required:

Minnow: moderate amount

Ginger: right amount

Scallion: right amount

Pepper: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Min Yu