Braised parrot fish(hong shao ying ge yu )

Braised parrot fish

Introduction:

Production steps:

Step 1: wash the fish, pat the garlic and shred the ginger

Step 2: hot pot oil, sprinkle a little salt, put parrot fish, put garlic, I don't like the taste of garlic, so only put one. Fry the fish on one side and turn over the other

Step 3: add ginger and fry slightly, then add soy sauce, add appropriate amount of water and bring to a boil

Step 4: add the chopped pepper, collect the juice over high fire, OK, put it on a plate and eat it

Step 5: take care of your child's taste. You can't put more chopped peppers. We are from the south. We can only use spicy peppers

Materials required:

Parrot fish: Three

Shredded ginger: right amount

Minced garlic: right amount

Chopped pepper: right amount

Soy sauce: moderate

Note: there is salt in the chopped pepper, so you can't add too much salt to this dish

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Ying Ge Yu