Braised bream in brown sauce(hong shao bian yu )

Braised bream in brown sauce

Introduction:

"I like fish very much. I eat all kinds of fish. Today I went to the vegetable market to buy vegetables. My son said he wanted to eat fish. The fish with pickled cabbage is too spicy, so I bought him a bream braised in soy sauce. It's strange that baby likes fish skin and fish eyes! My husband likes to eat fish sauce. He asked the boss who sold fish for some fish sauce. It's delicious too! "

Production steps:

Step 1: wash the fish and fish, put the prepared garlic, ginger, scallion and star anise into the pot, then put salt, chicken essence (can not be put), vinegar, soy sauce, cooking wine in turn, dig some lard with the spatula and put it into the pot.

Step 2: pour the boiled water (water in the water bottle) into the pan, turn on the fire and start to cook. I think the boiled water is tender and the cold water is delicious. Pay attention to turn over the fish when the water in the pan is boiling for an hour, so as to keep the skin neat and not rotten.

Step 3: cook the soup until the juice is sticky. Leave a little soup and turn off the fire. The fish dip in the soup is delicious. The sticky soup made naturally is better than the soup made by thickening.

Materials required:

Bream: one

Fish bubble: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Vinegar: right amount

Soy sauce: right amount

Cooking wine: moderate

Lard: right amount

Garlic: right amount

Ginger: right amount

Shallot: moderate

Star anise: one

Note: I don't like to fry fish in oil. I cook them directly. This is what my mother learned. My family has kept fish for more than 20 years. I always cook fish in this way. I remember that my mother will fry fish first when the fish is not fresh. The black film in the belly of the fish should be cleaned. It's fishy and poisonous. On TV, the most nutritious way to eat fish is cooking and frying. I don't like steaming. I have a strong taste. I'd better cook it!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Bian Yu