Braised fat head fish in brown sauce(hong shao pang tou yu )

Braised fat head fish in brown sauce

Introduction:

"When Dad went to deliver the goods and came back, he bought a fat headed fish, which was very big and fresh. When I bought it, I was still alive. When I got home, I was dying. At noon, my mother picked up the fish, because the fish is really big, and the whole stewing pot can't hold it, so she was cut in half, and the head of the fish was left for soup

Production steps:

Step 1: scrape the scales, remove the internal organs, wash the fish, cut a few knives on the body, sprinkle a little salt and marinate it

Step 2: prepare accessories

Step 3: heat the oil pan and fry the fish

Step 4: add onion, ginger, garlic, star anise, cinnamon and fragrant leaves

Step 5: add the right amount of Zanthoxylum powder

Step 6: pour in the cooking wine

Step 7: pour in the right amount of soy sauce

Step 8: add sugar

Step 9: add salt

Step 10: add vinegar

Step 11: pour in some water

Step 12: add appropriate amount of perilla, cover and simmer for about 20 minutes

Step 13: add appropriate amount of monosodium glutamate to taste

Materials required:

Fat headed fish: one

Cotyledon of Perilla frutescens: moderate amount

Oil: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Onion, ginger and garlic: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Star anise: right amount

MSG: right amount

Note: if you don't have any perilla leaves, you can put some coriander at last. Because you don't have them at home, you can't put them

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Pang Tou Yu