Braised carp in soy sauce(mi zhi hong shao li yu )

Braised carp in soy sauce

Introduction:

"I have always followed the traditional method of making braised fish, frying (frying) first and then stewing until the juice is collected. Later, by chance, I learned a method of braised fish from an old woman in Northeast China (I dare not say it's secret, I just steal the old lady's method). It's very delicious..."

Production steps:

Materials required:

Carp: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Li Yu