Braised sea bream(hong shao cai hong diao )

Braised sea bream

Introduction:

Production steps:

Step 1: clean the fish, cut two knives on both sides of the fish, spread a little salt evenly and marinate for a while

Step 2: slice ginger, chop garlic, cut scallion leaves.

Step 3: take a bowl and add a little cooking wine and soy sauce

Step 4: add a little salt

Step 5: add a little vinegar

Step 6: add a little sugar

Step 7: add appropriate amount of water and stir evenly

Step 8: heat the oil in the pan, moisten the ginger slices in the pan, and then fry the fish over low heat until golden on both sides. You can take up the frying pan and shake it gently. When you feel that the fish is not sticky, you can turn it over and fry it.)

Step 9: pour the prepared sauce into the pot (I think that pot is too small, so I move the fish to another pot to burn)

Step 10: cover with scallion and simmer for a while

Step 11: cook for a while and add the garlic

Step 12: collect juice in a big fire

Step 13: put on a plate and sprinkle with scallions

Materials required:

Rainbow snapper: 1

Ginger: 1 small piece

Scallion: 2

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Oil: right amount

Precautions: 1. After the fish is processed, apply appropriate amount of salt on the fish. In this way, the fish will not stick to the pot during the frying process, the fish will be firmer, and the fish will not be broken when it is cooked. The sauce can be adjusted according to your own needs and preferences. 3. Fry the fish over medium low heat. Don't turn it over when frying. You can take up the frying pan and shake it gently. When you feel the fish is not sticky, you can turn it over and fry it. The fish is salted in advance, so the salt should be added as appropriate.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Cai Hong Diao