braised fish in soy sauce(hong shao yu )

braised fish in soy sauce

Introduction:

"Every time I eat fish, he will let me eat the part of fish belly, because there are no bones. In fact, I want him to eat good things. Today, I didn't eat fish belly. As a result, it got stuck. He yelled at me," I told you to eat fish belly. It got stuck. "I was very happy with the roar

Production steps:

Step 1: I salted two small crucian carp for a while (I don't know fish, it should be crucian carp), ginger, garlic, green onion, dry pepper.

Step 2: heat the oil in the pan and prepare to fry the fish.

Step 3: fry the fish in hot oil.

Step 4: put the yellow fish aside.

Step 5: in another pan, pour in the oil and heat it.

Step 6: saute with onion, ginger and garlic.

Step 7: add the dried pepper and saute until fragrant.

Step 8: stir fry all the ingredients.

Step 9: put the fish on top of the material.

Step 10: add water without cooking fish.

Step 11: use soy sauce, soy sauce, sugar, oil consumption, delicious, chicken essence, mix into juice.

Step 12: after the fish is boiled, pour in the juice and cook it to taste.

Step 13: when there is not much left in the soup, fish out.

Step 14: fish out and keep the soup.

Step 15: leave the soup in the pan and bring to a boil.

Step 16: add water and starch to thicken.

Step 17: when the soup becomes thick, pour it on the fish.

Materials required:

Small crucian carp: two

Salt: right amount

Chicken essence: appropriate amount

Delicious: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Oyster sauce: right amount

Starch: right amount

Note: because the fish has been salted, raw soy sauce and old soy sauce all have salt flavor, so there is no need to put salt in the back. Anyway, my taste is just good, you can taste it, and if it's not enough, add salt! If you don't like chili, you can not put chili. I like chili. I think it's better to put chili.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Yu