Braised fish in brown sauce(hong shao qing tiao yu )

Braised fish in brown sauce

Introduction:

"The status of qingtiao fish has always been very low, and some people even said that it would have a headache after eating it! (for example, my mother-in-law) Baidu also said that green fish is very nutritious! But improper storage is easy to deteriorate, will produce certain toxicity, must be the fresh fish cooked thoroughly to eat! I've been fond of eating since I was a child. Children probably don't like it just because it's cheap! "

Production steps:

Step 1: remove the head and viscera of the green fish, clean and dry the fish.

Step 2: shred green onion, slice ginger, cut pepper into sections, peel garlic and pat slightly

Step 3: heat the pan and pour the oil. The oil temperature of fried fish should be higher, otherwise it will be sticky. (heat the pan to cool the oil) fry the fish thoroughly on both sides.

The fourth step: when the temperature is the highest, spray the Baijiu (Baijiu and white wine) to add the scallion, ginger, garlic and chili.

Step 5: add a small bowl of boiling water and bring to a boil over high heat for 20 minutes. Just load the plate!

Materials required:

Green fish: 2

Scallion: right amount

Ginger: right amount

Dried pepper: 4

Salt: right amount

Baijiu: moderate amount

Sugar: right amount

Old style: moderate

Garlic: 1 head

Note: 1. Hot pot cooling oil can ensure that the oil will not produce chemical changes because of overheating, and will not stick to the pot because of the pot is not hot. 2., I like to burn fish, snail, shellfish and lobster. My family usually use Baijiu, and the effect is better than yellow wine and cooking wine. 3. The green fish must be thoroughly cooked!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Hong Shao Qing Tiao Yu