Stewed sea emperor fish(qing dun hai huang yu )

Stewed sea emperor fish

Introduction:

[stew] stew is similar to Shao. There are more stews, so we should pay attention to the original taste. Dark flavored, light colored (e.g. stewed) seasoning. First with a small material (onion ginger garlic) pan, and then into the soup or water. Bring to a boil and add the main ingredients. Bring to a boil over high heat and simmer over low heat. The biggest feature of light stew: light color. Today's light stewed sea emperor fish is slightly improved. In order to remove the fishy smell of fish, the fish is put first, and then the soup is poured after the fishy smell is removed with cooking wine and vinegar. It's still pretty good. "

Production steps:

Materials required:

Sea emperor fish: 4 (about 500g)

Garlic: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Sugar: right amount

MSG: right amount

Vinegar: right amount

Soy sauce: moderate

Peanut oil: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Dun Hai Huang Yu