Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"Recently, I often eat crucian carp and always drink stewed soup. I'm a little afraid when I drink too much fish soup. Today, I changed the pattern to make braised fish. Let alone change the style to braised fish, it's all gone as soon as I put it on the table. It's really good! "

Production steps:

Step 1: prepare prepared crucian carp and ginger slices

Step 2: heat up the oil pan and cook the fish in a big fire

Step 3: add ginger first, then fry fish

Step 4: fry on both sides until golden, then add a little salt, sugar, cooking wine, soy sauce, MSG and some water.

Step 5: keep the fire burning until the juice is collected. Of course, it can't be dried!

Step 6: cook well, put on the plate and sprinkle with scallion!

Materials required:

Crucian carp: one

Ginger: two slices

Salt: right amount

Sugar: right amount

Cooking wine: moderate

MSG: right amount

Soy sauce: right amount

Note: this fish salt to put less, because soy sauce is a little salty, put too much salty, monosodium glutamate best can not, sugar can be more than salt, can improve fresh

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Yu