Braised fish with wine(jiu niang hong shao yu kuai )

Braised fish with wine

Introduction:

"I also published my experience on the non stick frying fish: before the fish is put into the oil pan, the oil temperature must be very hot. If the oil is not hot enough, it is easy to stick to the pan. If you're really afraid of fish sticking to the pan, fry it. Ha ha! "

Production steps:

Step 1: wash and drain the slaughtered grass carp, cut the back along the body of the fish about 5mm apart, and chop it into uniform pieces.

Step 2: marinate with salt and cooking wine.

Step 3: wash red pepper and cut into pieces.

Step 4: cut the leek into one centimeter long pieces.

Step 5: peel ginger and garlic, cut into rice, and put two spoonfuls of Pixian bean paste in the same bowl.

Step 6: make two spoonfuls of wine, use a little water to boil and set aside.

Step 7: heat the oil in the pan, remove the excess juice from the salted fish with a colander, slide into the oil and fry until golden, then remove the oil.

Step 8: leave oil in the original pan, pour in ginger, garlic, rice and bean paste, and stir fry until fragrant.

Step 9: add the fried fish, stir fry a few times, add water to the fish.

Step 10: bring to a boil over high heat, add wine, chop pepper and red pepper, and collect the juice.

Step 11: when the soup is thick and tasty, sprinkle the leeks and put them on the plate.

Materials required:

Grass carp: 600g each

Red pepper: 50g

Chopped chili: 30g

Pixian bean paste: 20g

Ginger: 10g

Garlic: 10g

10g: leeks

Wine: 20g

Cooking wine: 10g

Veteran: 3 grams

Oyster sauce: 5g

Salt: 1g

MSG: 3 G

Note: 1, fish blood and fish belly that layer of black film to clean, so as not to have a fishy smell. 2. Because the fish was salted, and the bean paste and chopped chili were salty enough, I didn't add any more salt. If you're afraid that you can't master it well, you can reduce the amount of Douban sauce. Taste the soup when it's half received, and then add some according to your own taste. 3. Don't collect the soup too dry. Keep some soup. It's delicious.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Maoxiang

Chinese PinYin : Jiu Niang Hong Shao Yu Kuai