Braised fish block(hong shao yu kuai )

Braised fish block

Introduction:

"In the past, when making braised fish nuggets, they were wrapped with flour or starch and fried in oil until they were set. However, in the process of cooking, the Nuggets often scattered. These times, instead of wrapping flour or starch, the fish were directly fried in an oil pan until the two sides of the fish were golden, the edges were crisp, and there was little water. Then the fish were put into the pan to be braised. The fish made in this way used little oil and were not fragile. In addition, this fish is actually left over from cooking fish a week ago. It has been frozen in the refrigerator, so it is not fresh. However, after being braised in brown sauce, it still tastes delicious. You can have a try. ^_ ^”

Production steps:

Step 1: clean the fish, mix salt, cooking wine, white pepper, starch and ginger.

Step 2: cut green onion and millet pepper, slice ginger and garlic, and prepare other seasonings.

Step 3: two spoons of delicious soy sauce, one spoonful of vinegar, one spoonful of cooking wine, one spoonful of sugar, and an appropriate amount of water to make a sauce. The proportion of soy sauce, vinegar and sugar can be adjusted according to your own taste

Step 4: hot pot cold oil, a little more oil than usual cooking on the line. After the oil is hot, put the pieces into the fish and fry them slowly over low heat until the edge of the fish is crisp and the side that is fried turns golden. (this process takes about five minutes, and the fire must not be too big.)

Step 5: turn the fish upside down and continue with the previous steps until both sides of the fish are golden and crisp, and the water content is much less. In the process, if you are worried about the paste pot, you can gently shake the pot. O(∩_ ∩)O

Step 6: take out the fish and set aside. Add a proper amount of base oil into the pot (if you start pouring more oil, you can also not pour any more oil). After the oil is heated, add all the seasonings except the sauce, and stir fry over low heat to make the flavor.

Step 7: add the sauce and bring to a boil.

Step 8: add the fried fish, bring to a boil, cover and simmer for 10-15 minutes.

Step 9: collect the juice over high heat, add salt and chicken essence according to personal taste and start the pot.

Materials required:

Fish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Millet pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

White pepper: right amount

Starch: right amount

Cooking wine: moderate

Delicious soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1. Even if the fish is not very fresh, it tastes delicious. 2. The fish must be slowly fried over low heat until the edge is crisp. The water content of the fish becomes less and the side that is fried turns golden. Then turn the side over and continue to fry. 3. In the process of frying fish, if you are worried about the paste pot, you can gently shake the pot. 4. The proportion of sauce can be adjusted according to your own taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Yu Kuai