Braised fish block(hong shao yu kuai )

Braised fish block

Introduction:

"When it comes to the fish in Cantonese cuisine, many people think that it is steamed, which is the best way to embody the characteristics of Cantonese cuisine. In fact, there are many ways to cook fish in Cantonese cuisine, such as braised, steamed, fried, baked, sweet and sour, Chaozhou fish rice and so on. So, although it's all fish, how to cook it is actually related to the freshness, meat quality, variety, taste, size and other factors of the fish. Especially like some chilled fish, sometimes it is not suitable for steaming. The market bought a large refrigerated red snapper. Because the fish is large, I refrigerated the head, belly and meat separately. The big red snapper can be used for frying and steaming. The meat of the big fish is firm and elastic, and it's also good for braised. This fish belly is frozen. It's braised in brown sauce. The taste is delicious and the meat is refreshing. It's quite good. "

Production steps:

Materials required:

Red snapper fillet: 750g

Ginger and scallion: right amount

Starch: right amount

Soy sauce: moderate

Old style: moderate

Rice wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Yu Kuai