Braised Pacific fish(hong shao tai ping yang yu )

Braised Pacific fish

Introduction:

"Now I live abroad with my family. It's not far from the Pacific Ocean. The seafood here is fresh and attractive. I can't help but want to eat..."

Production steps:

Step 1: after cleaning the fish, cut several layers on both sides of the fish to make it tasty. Marinate the fish with shredded ginger, cooking wine and soy sauce for half an hour.

Step 2: prepare the excipients, as shown in the figure. Mix the old soy sauce, raw soy sauce and tomato sauce according to the above proportion.

Step 3: heat the oil in the pan, heat the oil 70% and flatten the ginger, garlic and prickly ash.

Step 4: turn the medium heat, add the bean drum and sugar, stir fry until melted, add the salted fish and sauce, gently shake the pan to prevent sticking, color the bottom of the pan and turn over the fish.

Step 5: after coloring on both sides, simmer in hot water (fish is easy to cook, not need a lot).

Step 6: simmer for about ten minutes (depending on the size of the fish) and turn the fish in the middle. Turn to high heat and thicken the soup. Add scallion or coriander (according to your taste) and salt.

Step 7: beautiful dada, fragrant!

Materials required:

Fish: 1

Ginger and garlic: 1 plant

Chinese prickly ash: 5

Soy sauce: 3 teaspoons

Old style: 1 spoonful

Ketchup: 2 teaspoons

Old bean drum godmother: 1 scoop

Rock sugar: 4 yuan

Note: the soy sauce, soy sauce, tomato sauce according to the above proportion of modulation together, family pot to reduce the fish stir fry. It's very tender to make fish by heating water!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Tai Ping Yang Yu