Braised skin fish in brown sauce(hong shao ba pi yu )

Braised skin fish in brown sauce

Introduction:

"Speaking of the skinned fish, it's really ugly. Its wide body, small mouth and eyes look really interesting. In addition to the hard bone protruding from the back of the fish, the most special thing about the fish is the rough skin like sandpaper. For this reason, the skin must be stripped off before cooking. Therefore, the common name of "stripped skin fish" comes into being. The meat of grilled skin fish is delicate, nutritious and has few spines, which is very suitable for the elderly and children

Production steps:

Step 1: no skinned fish before peeling.

Step 2: peel the fish and wash the viscera.

Step 3: make a straight knife on both sides of the fish.

Step 4: heat the oil in the pan and put in the grilled fish.

Step 5: fry both sides.

Step 6: add all seasoning, stir well, bring to a boil.

Step 7: turn the lid to low fire for 10 minutes and turn off the fire.

Step 8: fill the plate.

Materials required:

Grilled fish: 1

Scallion: 10g

Ginger: 5g

Garlic: 5g

Soy sauce: 10ml

Meijixian: 10ml

Vinegar: 10ml

Baijiu: 5ml

White granulated sugar: 5g

Water: moderate

Salt: right amount

Peanut oil: 25ml

Caution: when Baijiu is added to the fish, it can be used to remove fresh fish.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ba Pi Yu