Braised fish block(hong shao yu kuai )

Braised fish block

Introduction:

Production steps:

First step: Grass Carp cut and wash in water for one hour. Put some Baijiu in the water, two tablespoons of salt and sprinkle some white pepper powder.

Step 2: pour oil into the hot pot, lower the heat, add scallion, ginger and garlic, stir up the fragrance, and turn off the heat (this is my personal habit. I'm afraid that the oil will spill out of the pot if the water of the fish is not drained. Moreover, the fish will not stick to the pot if the temperature in the pot is lowered)

Step 3: drain the fish, pour it into the pot and stir fry it. Let the fish be covered with oil. Open fire and stir fry until the surface of the fish changes color. Add yellow rice wine (more)

Step 4: boil it over high heat. As the yellow rice wine evaporates, the soup turns white

Step 5: pour in Haitian soy sauce and raw soy sauce. When the fish is colored, add some boiling water, put a little salt, and cook for a few minutes. Add sugar and cook over high heat until the soup thickens

Step 6: now sprinkle the scallion, shake the pot, turn off the fire, add MSG, when MSG is dissolved in the soup, you can put it on the plate

Materials required:

Grass carp: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Yellow rice wine: right amount

Baijiu: moderate amount

White pepper: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

MSG: right amount

Oil: right amount

Note: do not stir fry the fish as much as possible after adding yellow rice wine. Shake the pot and pour the juice to make the fish out of the pot completely

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Yu Kuai