Braised Antarctic fish with Scallion(cong shao nan ji yu )

Braised Antarctic fish with Scallion

Introduction:

"Since the last dry fried Antarctic fish, the whole family has been saying that the fish is delicious. I'm afraid the supermarket won't buy it that day. I went to buy several jin of frozen fish in the refrigerator. The family said that it's convenient to eat. There's only one big thorn in the middle. There's no need to worry about picking the small thorn. But the fish is a little small. It seems that it's only suitable for frying, roasting and frying. This time I'd like to try the braised fish to see how it works. The fish is too tender and a little fragile, but it still tastes fresh and beautiful. It's a healthy food suitable for modern people. "

Production steps:

Step 1: remove the head, gills and viscera of the Antarctic fish and wash them clean.

Step 2: put the oil in the pan and heat it over medium high heat. Put the fish into the pan one by one. Turn the fish over after one side is golden, and drain the oil after two sides are golden

Step 3: cut the scallion into sections

Step 4: chopped ginger

Step 5: heat the pot, pour oil, add onion and ginger, and fry until fragrant

Step 6: put Antarctic fish, add pepper, cooking wine, soy sauce, salt and water, bring to a boil over high heat, and simmer over low heat.

Step 7: when the soup is almost the same, pour in the vinegar and cook for a while

Materials required:

Antarctic fish: 500g

Green onion: one

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

Dried prickly ash: appropriate amount

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Note: 1. Slow stew over low heat, easy to taste. 2. When washing fish, be sure to remove the black clothes from your stomach.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cong Shao Nan Ji Yu