Braised fish in brown sauce(jia chang hong shao yu )

Braised fish in brown sauce

Introduction:

"Today, we used rainbow carving to make braised fish. In fact, we seldom eat fish in our family. We also know that eating more fish is good. But the main reason is that my father doesn't like fish, so we seldom buy it at home. Occasionally, the fish and African crucian carp are the most popular. I still like to eat fish. The meat of these two kinds of fish is fresh and tender, and there are few bones. It's very suitable for people who like to eat fish and are afraid of fish bones. "

Production steps:

Step 1: clean the fish, scratch two knives on both sides of the fish, wipe with a little salt and marinate for 1 hour

Step 2: slice ginger and cut scallion

Step 3: heat the oil in the pan and fry the fish and ginger slices

Step 4: fry until golden on both sides

Step 5: use a little old soy sauce, raw cooking wine, sugar, vinegar, salt and water to make the sauce

Step 6: pour the juice into the pot, cover and simmer for a while

Step 7: turn over the fish and continue to stew. The soup is almost dry. Turn off the heat and get out of the pot

Step 8: Sprinkle with scallions

Materials required:

Rainbow snapper: 1

Ginger: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Salt: right amount

Oil: right amount

Note: 1 fry fish to use a small fire, fish into the pot, do not immediately turn it, and so on a golden side and then turn the other side to continue to fry. Both old and raw soy sauce are salty, so salt should be added as appropriate.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Hong Shao Yu