Braised pomfret with sauce(lu cai jiang shao chang yu )

Braised pomfret with sauce

Introduction:

"Dish features: delicate fish, strong sauce flavor, delicious taste."

Production steps:

Step 1: remove the gills of pomfret, wash the viscera, cut the pomfret surface with a knife, and marinate it with cooking wine or vinegar for a few minutes.

Step 2: pat the fish with cornmeal on both sides, deep fry the fish until golden, then remove the oil and leave it in the pan. (I forgot to make raw meal. The fish is fried and peeled. Please don't forget it.).

Step 3: shred or mince onion, ginger and garlic.

Step 4: heat the pot, add onion, ginger and garlic and stir fry until fragrant.

Step 5: add two spoonfuls of bean paste, and a large spoon is OK.

Step 6: add the pickled pepper cut into two sections, which is a little spicy and delicious. If you don't like spicy food, you can skip it.

Step 7: if the sauce is dry, add a little water first and put the Fried Pomfret in. Be careful not to break it.

Step 8: medium heat, add soy sauce, soy sauce, sugar, vinegar, etc.

Step 9: add water and simmer for 8-10 minutes.

Step 10: collect the juice in a big fire, fill the fish first, then pour the juice on the fish and sprinkle with chives.

Materials required:

Pomfret: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper: right amount

Raw powder: appropriate amount

June bean paste: right amount

Sugar: right amount

Soy sauce: right amount

Soy sauce: moderate

Vinegar: right amount

Cooking wine: moderate

Precautions: 1. Simmer slowly over low heat to make the taste fully permeate into the fish. First fish, then juice, and the finished marinade are tightly held. It is oily and red. 2. Don't use too much firepower to avoid pasting the bottom and affecting the quality. 3. You can add Lentinus edodes, winter bamboo shoots and so on, which are more nutritious.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Lu Cai Jiang Shao Chang Yu