Stir in soy sauce(hong shao hua shui )

Stir in soy sauce

Introduction:

"Stir frying in soy sauce is one of Zhejiang cuisine recipes, which is mainly made of green garlic. The cooking skill of stir frying in soy sauce is mainly stir frying, and the taste is salty and delicious. Shanghai cuisine is famous. It is made of black carp tail (i.e. paddle) and braised in brown sauce. The technique of this dish is very particular. It has to be overturned for several times and the fish's tail is constant, which is very difficult. Taste: the dish is bright red in color, thick in marinade, fat, waxy and oily, and the meat is smooth, fresh and tender. "Stroke", also known as "throw water", is a common name for fish tail, which refers to the tail of a fish with a tail fin. Carp tail has been regarded as a treasure in ancient times. Li He's poem "Da Di Qu" reads: "Lang eats carp tail, concubine eats orangutan lip." Stewed in brown sauce, the tail of black carp is used as the raw material. Herring is freshwater fish, my family is not very like to eat, so I switched to meat less thorn cod instead. I'm an amateur food lover, and I can't make a professional cuisine. I just do some home cooking.. So there's no need to be harsh on the ingredients, which vary from person to person. That is to make delicious meals for the family

Production steps:

Step 1: wash the tail of COD, cut the fish twice, add salt and cooking wine and marinate for 10 minutes.

Step 2: dip starch on the surface of salted fish.

Step 3: wrap the eggs again.

Step 4: add 70% hot oil to the pan.

Step 5: fry until the skin is golden and remove.

Step 6: leave the bottom oil in the pot and saute the onion, ginger and garlic.

Step 7: add the diced lean meat and stir fry it.

Step 8: add soy sauce, vinegar, sugar, salt and water and bring to a boil.

Step 9: put in the fish, turn the small fire until the soup is concentrated.

Materials required:

Cod tail: 2

Diced lean meat: 50g

Egg: 1

Starch: 10g

Onion, ginger and garlic: right amount

Soy sauce: 10g

Salt: 2G

Vinegar: 10g

Sugar: 5g

Edible oil: right amount

Note: the egg liquid and starch are wrapped to keep the fish from breaking.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Hua Shui