Braised flatfish in brown sauce(hong shao ping yu )

Braised flatfish in brown sauce

Introduction:

"Pingyu has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pingyu can also be used for children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases. Although there are many nutrients in flatfish, flatfish should not be fried with animals. Don't eat with mutton! People with chronic diseases and allergic skin diseases should not eat it! "

Production steps:

Step 1: clean the fresh flatfish.

Step 2: prepare the supporting materials you need.

Step 3: flat fish flower cutter.

Step 4: beat the eggs well.

Step 5: use when the oil is smoking.

Step 6: spread the eggs evenly.

Step 7: put it in the pan and fry it over low heat.

Step 8: fry it as shown in the picture.

Step 9: fried semi-finished products.

Step 10: prepare onion, ginger and garlic.

Step 11: seasoning with soy sauce and vinegar.

Step 12: put all the auxiliary materials into the pot, add salt and chicken essence and stew for 15-20 minutes.

Materials required:

Flatfish: 500g

Egg: 1

Salt: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Black pepper: right amount

Pepper: right amount

Large material: moderate amount

Cinnamon: moderate

Garlic: right amount

Ginger: right amount

Scallion: right amount

Vinegar: right amount

Soy sauce: right amount

Note: medium and small fire fried fish, medium fire stewed fish is better.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Shao Ping Yu