Braised fish in brown sauce(hong shao yu duan )

Braised fish in brown sauce

Introduction:

"Four carps weighing more than 1 jin, only take the middle part, and use it to stew. The meat is very tender, and the taste is strong and delicious."

Production steps:

Step 1: scrape the scales of carp segment, remove the black belly and clean it

Step 2: put cooking wine, soy sauce and a little salt into the pot and marinate for 2 hours

Step 3: prepare other spices and seasonings

Step 4: put more oil in the non stick pan and fry the fish on both sides over low heat

Step 5: take out the fish section, leave the bottom oil, add spices and stir fry until fragrant

Step 6: add wine and soy sauce and choke out the fragrance

Step 7: put enough water in

Step 8: put in the fried fish, cover and simmer for 15 minutes

Step 9: take the juice slightly and leave the pot

Step 10: plate and sprinkle with coriander

Step 11: it looks good and tastes more delicious

Materials required:

Carp section: 4 pieces

Garlic: Several petals

Green onion: one

Jiang: one piece

Chinese prickly ash: Several

Star anise: one

Amomum villosum: one

Cooking wine: moderate

Soy sauce: 30g

Salt: right amount

Coriander: one piece

Cinnamon: one piece

Dry red pepper: one

Note: seasoning and salt amount should be increased or decreased according to personal taste

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yu Duan