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

Braised fish in brown sauce

Introduction:

Production steps:

Step 1: scrape the scales and viscera of grass carp, wash and chop into large pieces, marinate with ginger, scallion, five spice powder, cooking wine and salt for 20 minutes

Step 2: pickle pork with cooking wine, salt and starch

Step 3: slice Yulin tofu

Step 4: heat a pot of water, add salt, bring to a boil, blanch the bean curd slices, then remove and drain

Step 5: fry the salted fish in the oil pan, remove and drain the oil

Step 6: another pot, pot pour oil, cold oil into pepper, Pepper Fried incense out

Step 7: add star anise, dried pepper, scallion, ginger slices, whole garlic and saute until fragrant

Step 8: add the pickled pork, cook in cooking wine and fry until discolored

Step 9: add soy sauce, color and stir fry evenly

Step 10: add a can of beer, fry the fish and blanch the tofu, then add water until the ingredients are gone

Step 11: add a spoonful of ketchup

Step 12: add salt for seasoning. Before salting, the amount of salted fish should be controlled, but the soup of braised fish should be slightly salted

Step 13: add sugar to taste

Step 14: bring it to a boil over a high heat, change it to a low heat, cover it and gudu it. The fish is easy to be cooked, and the pot is completely cooked in 15 minutes. But in order to taste it, I suggest gudu it over a low heat for a while, isn't Kung Fu fish, hehe.

Step 15: add coriander to the stew.

Step 16: bring it to the table ~ ~ eat!

Materials required:

Grass carp: two

Yulin tofu: one piece

Pig five flowers: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Old style: moderate

Cooking wine: moderate

Tomato sauce: right amount

Five spice powder: appropriate amount

Starch: right amount

Salt: right amount

Sugar: right amount

Beer: one can

Coriander: moderate

Precautions: 1. Fish should be tasted in advance. 2. Tofu is not afraid of stewing, stew for a while more delicious. 3. Add beer to make the fish more tender. 4. Blanch tofu, otherwise it will be broken and not easy to taste

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Hong Shao Yu