Braised bream in brown sauce(hong shao bian yu )

Braised bream in brown sauce

Introduction:

Production steps:

Step 1: let the shopkeeper kill the fish when they are bought. After cleaning the fish at home, make a few oblique strokes on the fish.

Step 2: prepare water and starch.

Step 3: cut green onion, ginger and garlic

Step 4: Sprinkle shredded ginger, cooking wine, salt and pepper on the fish and marinate for about 15 minutes.

Step 5: after marinating, drain the juice of the fish, pat on starch (flour), pour proper amount of oil into the pot, heat it and fry it slowly in the rain

Step 6: when shaking the pan, if you can move it, turn it over and fry it on the other side. Pan fry until golden yellow. (don't turn it over as soon as it's in the pot)

Step 7: leave the remaining oil in the pan, stir fry ginger, garlic and bean paste.

Step 8: stir fry until fragrant, then put the fried fish in, and pour in a bowl of water at the same time.

Step 9: add soy sauce, cooking wine (distiller's grains), sugar, pepper, vinegar, cover the pot and heat for 5 minutes. (remember to open the lid and pour the soup on the fish with a spatula).

Step 10: wait for the soup in the pot to thicken slightly, then pour water and starch, turn off the fire. Sprinkle some chicken essence and scallion to make it out of the pot.

Step 11: this method of braised fish is also suitable for other fish. Put it on a plate~

Materials required:

Bream: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Bean paste: right amount

Salt: right amount

Chicken essence: appropriate amount

Starch: right amount

Note: bean paste is a little salty, so no salt. Everyone's taste is different, you can increase the amount of seasoning. Like to eat spicy drop students, you can sprinkle some chili powder, very fragrant yo!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Bian Yu