Braised Sequoia with Puning bean paste(pu ning dou jiang men hong shan yu )

Braised Sequoia with Puning bean paste

Introduction:

"I don't like meat, but I like fish. Fish is the food that appears on my dinner table every two days. Compared with freshwater fish, the proportion of marine fish is higher. Fortunately, it's good to buy marine fish in Shenzhen. Two days ago, I went to the fish stall to buy fish. Because I often go to buy fish, I am very familiar with my boss. Every time I go there, he will introduce which fish are fresher. That day's Sequoia, I look so small, or listen to him, bought two back to do. Sequoia meat is very tender and smooth, almost without fine spines. There are many ways to do it, such as steaming, frying, making soup and stewing. I haven't used Puning soy sauce to make fish for a long time. I immediately decided to stew it with Puning soy sauce and eat it when it's cold. My family leaders are full of praise for it and their self-confidence is very inflated. It's really rare for people who grew up by the sea and don't like to eat fish since childhood to make such comments. "

Production steps:

Step 1: wash and drain the Sequoia, evenly spread a little salt on both sides, marinate for 30 minutes - 1 hour;

Step 2: cut garlic and parsley into sections;

Step 3: heat up the frying pan, pour in a little cooking oil and saute minced garlic;

Step 4: after smelling the garlic flavor, put the Sequoia in the flat;

Step 5: add the right amount of boiling water, add the right amount of Puning bean paste and a little salt;

Step 6: turn to low heat, cover and simmer;

Step 7: simmer until the water becomes less and thicker, add coriander, turn off the heat, cover the pot and simmer for 2 minutes;

Step 8: uncovering after 2 minutes;

Step 9: 9.

Materials required:

Sequoia: 2

Garlic: right amount

Coriander: moderate

Edible oil: right amount

Soy sauce: right amount

Salt: right amount

Precautions: 1. In step 5, because Puning soybean paste has a certain salty taste, you should pay attention to a small amount of salt or even not, depending on everyone's taste. 2. In step 7, the time of stewing fish depends on everyone's preference. If you like more soup, you can stew it shorter, if you like less soup, you can stew it longer. In short, you should keep a certain amount of soup. When you eat fish, it's better to dip a little soup together.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Pu Ning Dou Jiang Men Hong Shan Yu