Braised Perch in Brown Sauce(hong shao lu yu )

Braised Perch in Brown Sauce

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is best to be steamed, braised or stewed."

Production steps:

Materials required:

Bass: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oyster sauce: right amount

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Edible oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Lu Yu