Braised black carp in brown sauce(hong shao qing yu )

Braised black carp in brown sauce

Introduction:

"This fish was originally bought by LG and was to be made in another way, so the head of the fish was cut off. But because he has been busy these days, he hasn't made it. I saw that the fish was going to be damaged, so I ate it in brown sauce."

Production steps:

Step 1: kill the fish, wash, drain and cut the fish with a flower knife.

Step 2: shred ginger, smash garlic, chop millet pepper, chop scallion.

Step 3: heat up the pan with proper amount of oil, fry the black carp on both sides and remove.

Step 4: leave the bottom oil in the pot, add ginger, garlic, millet pepper and stir fry until fragrant.

Step 5: add the fried fish and cooking wine.

Step 6: add salt, soy sauce and appropriate amount of water respectively, bring to a boil over high heat, then turn to low heat for 15 minutes and turn off the heat.

Step 7: take the fish out of the plate.

Step 8: add a small amount of starch to the fish soup, thicken the sauce and pour it on the fish.

Step 9: Sprinkle with scallion.

Materials required:

Black carp: one

Wet starch: 10ml

Ginger: 4 slices

Garlic: 2

Millet pepper: 4

Chives: how many

Salt: 4G

Cooking wine: 20ml

Corn oil: 60ml

Soy sauce: 10ml

Note: the fish has the smell of thousand rolls, so the time to cook the fish must be in place. Don't thicken too much. The pan of frying fish must be cleaned, and the oil can be put after the pan is heated, so as to avoid the fish sticking to the pan.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Qing Yu