Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"The most common way is to have a braised crucian carp, which has no fancy seasoning. It's as simple as what we ate when we were young. The saltiness of soy sauce and the sweetness of white sugar are intermingled and lingering, and then they become thick sauce, red sauce and braised meat. No exception, remember to cook a pot of white rice, in order to eat refreshing

Production steps:

Materials required:

Crucian carp: 1

Shallot: moderate

Ginger: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: onion

Chinese PinYin : Hong Shao Ji Yu