Delicious braised fish(mei wei hong shao yu )

Delicious braised fish

Introduction:

"Braised fish is delicious, nutritious and delicious. Don't talk too much nonsense, just look at the menu

Production steps:

Step 1: prepare the ingredients. Clean the fish; slice the scallion, ginger and garlic; chop the red pepper and pickled pepper

Step 2: slice the two sides of the fish and marinate them with salt and cooking wine for 10 minutes

Step 3: heat the oil in the pan, fry the salted fish until golden on both sides, and set aside

Step 4: add the new oil into the frying pan, heat it to 70% heat, add the Chinese prickly ash and saute until fragrant, and then stir the garlic, red rice pepper, pickled pepper and ginger slices into the pan

Step 5: pour in a small bowl of water, pour in soy sauce, soy sauce, steamed fish, soy sauce and sugar, bring the water to a boil, and then put the fish in the pot. Cook the fish over high heat and pour the juice

Step 6: cook the fish for about 5 minutes. After the fish is cooked and tasted, put the fish on the plate

Step 7: collect the juice over high heat and put in chives (or coriander according to personal taste) before leaving the pot

Step 8: pour the boiled soup on the fish

Materials required:

Crucian carp: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red rice pepper: right amount

Pickled pepper: right amount

Old style: 1 spoonful

Raw soy sauce: 1 teaspoon

Steamed fish and soy sauce: 1 teaspoon

Cooking wine: moderate

Sugar: a little

Pepper: a little

Salt: right amount

Edible oil: right amount

Precautions: 1. When frying fish, sprinkle some salt in the oil pan, which is not easy to stick to the pan; 2. Seasoning contains salt, so you don't need to put salt when cooking fish; 3. Put a little sugar in the cooking to make it fresh; 4. Don't turn the fish body when cooking fish, you can use the method of watering to make it tasty

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Mei Wei Hong Shao Yu