Braised fish block(hong shao yu kuai )

Braised fish block

Introduction:

"Last night, after dinner and calling home, the two boys scrambled to answer the phone. In the end, Xiaobao succeeded in winning the right to speak. As soon as the phone arrived, I heard his clear greeting: "Mom, I'm Niu Niu." Because sometimes I can't tell their voices, I often ask whether it's Niuniu or Xuanbao. As time goes by, they get used to signing up first. Then I have a little conversation: I: what's Niuniu doing at home? Xiao Bao: I'm drawing! Me: what did Niuniu draw? Xiao Bao: I'm drawing airplanes. Me: Niuniu can draw airplanes. That's great. What else can he draw? Xiaobao: I can also draw cars and tanks. It seems that there are many things that the little guy can draw. Before I speak, I heard the phone over there was attacked by Xuanbao. Angry Xiaobao cried desperately: "I haven't bid farewell, I haven't bid farewell!" Xuanbao has always been more sensible than Xiaobao. The phone call came back to Xiaobao. He took the phone and complained to me: "Mom, I haven't finished my speech. I haven't said goodbye to you. Ah duo robbed again. (always called brother, not allowed, called Addo) bye, mom Then hand the phone back to Xuanbao's hand, this little guy, still has a beginning and an end! This piece of braised fish is not very popular in our family. Xuanbao has been stuck once before. When talking about the color change of fish, Xiaobao doesn't object to eating fish, but he always only drinks fish soup and has to eat steamed fish. I'm the only one who has a taste of braised fish. "

Production steps:

Step 1: Chop ginger and scallion, slice scallion leaves and red pepper.

Second step: wash grass carp block and use Baijiu, salt, salt and pepper for 10 minutes.

Step 3: mix soy sauce, oyster sauce, sugar and vinegar into flavored juice.

Step 4: dry the pan, heat the oil to light smoke, add the fish pieces, fry the skin downward, cut one side and turn it over.

Step 5: stir fry until both sides are slightly yellow.

Step 6: leave the bottom oil in the pot and stir fry the ginger and scallion until fragrant.

Step 7: pour in the fried fish, then pour in the seasoning from step 3.

Step 8: add half a bowl of warm water, cover and simmer.

Step 9: when the juice is 1 / 3, pour in the red pepper, onion and scallion leaves, turn them over, cover the pot, turn off the heat, and simmer the red pepper with hot gas until it is completely unripe.

Materials required:

Grass carp: 500g

Ginger: moderate

Scallion: right amount

Red pepper: right amount

Onion: right amount

Cooking oil: right amount

Salt: right amount

Baijiu: moderate amount

Salt and pepper powder: right amount

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

Vinegar: right amount

Note: when frying fish, the oil temperature should be a little higher, and don't turn it over when frying. When the bottom edge is golden, turn it over and fry the other side.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Hong Shao Yu Kuai