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

Braised fish in brown sauce

Introduction:

Production steps:

Step 1: remove the scales and open the belly of the African crucian carp, remove the internal organs, wash them well, use a knife to scratch the back of the two sides of the carp, and drain the water from the plate

Step 2: wash garlic and celery and cut into sections

Step 3: put proper amount of cooking oil in the frying pan, heat the oil, and then put the fish down slowly (remember, don't turn it over when you just put it down, turn it over when it's golden)

Step 4: turn over and continue to fry

Step 5: the fish is a little big. I'm afraid it's not easy to cook. I'll fry the fish's head a little bit (when the fish are golden on both sides, you can fry them on the other side, and it won't damage the whole fish)

Step 6: fry the fish until 8. When it's mature, stir fry the garlic sprouts to make the fish absorb the garlic flavor and remove part of the fishy smell

Step 7: add proper amount of soy sauce, salt and sugar (sugar can remove fishy smell, I usually use sugar instead of monosodium glutamate when cooking fish), stir fry twice, add cooking wine, and then add half a bowl of boiling water (cold water is OK), so as to speed up the taste of fish

Step 8: put the rest of the garlic and celery together, stir fry twice and cook for a while, let the fish absorb the soup, and cook the garlic and celery at the same time

Step 9: Loading

Materials required:

African crucian carp: 1

Garlic sprouts: 6

Celery: 2

Salt: right amount

Sugar: right amount

Edible oil: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: after the fish is washed, it must be drained, so that when it is fried, it will not paste the pot, and it is not easy to spread. Garlic sprouts and celery can also be replaced by onion and garlic petals, which can play the role of deodorization. Cooking wine can also be changed into monosodium glutamate without sugar. I am used to using sugar instead of monosodium glutamate when cooking fish. I think deodorization effect is good, and it will make fish more delicious

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Hong Shao Yu