Braised bream in brown sauce(hong shao bian yu )

Braised bream in brown sauce

Introduction:

"Bream has the functions of tonifying deficiency, tonifying spleen, nourishing blood, expelling wind and strengthening stomach. It can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases."

Production steps:

Step 1: prepare the ingredients.

Step 2: after the bream is treated, change the knife on both sides, spread some salt and marinate for about 10 minutes.

Step 3: cut ginger, onion, garlic, red pepper and green pepper.

Step 4: heat the oil and fry the fish.

Step 5: fry until yellowish on both sides.

Step 6: load out the fish, stir fry ginger, onion and garlic, add bean paste, stir fry until fragrant.

Step 7: add fish, water, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp salt, bring to a boil, then turn to low heat.

Step 8: keep the soup on the fire for about 10 minutes. You can also turn it over.

Step 9: finally, add red and green pepper and collect the juice.

Step 10: loading.

Materials required:

Bream: 500g

Red pepper: right amount

Green pepper: right amount

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Vinegar: right amount

Refined salt: right amount

Edible oil: right amount

Note: 1, the fish with salt can go fishy, but also more delicious. 2. When frying the fish, put the fish in a hot pan with cold oil, fry it for a while, and then turn it over. 3. Put salt in the right amount, soy sauce and bean paste are salty. 4. Red and green peppers can also be replaced with coriander or chive. 5. You can also fry the fish until fragrant, add water directly, bring to a boil, and then add seasoning.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Bian Yu