Braised fish in brown sauce(hong shao hui yu )

Braised fish in brown sauce

Introduction:

"It was originally called Lao Geng to bring a catfish to cook sauerkraut, but they said they didn't have it, so they bought the Yangtze River migratory fish, which they had never eaten before. The fish seller said it was fresher and not fishy, because they tried the most traditional braised fish without eating it. With a little improvement and some spices, it was really delicious. It seems that there will be another choice in the future. When eating, Lao Geng was very proud that he found such delicious fish. He said "yes, it's delicious if it's not fishy at all" while eating. Why didn't this guy say that I'm good at cooking, or you'd better chew it with the raw fish! "

Production steps:

Step 1: prepare materials.

Step 2: peel onion and ginger, wash and set aside.

Step 3: wash the fish and chop them into large pieces.

Step 4: hot pot cold oil, fried onion ginger.

Step 5: add bean paste to stir fry the flavor.

Step 6: add minnow.

Step 7: add wine and stir fry with soy sauce.

Step 8: add water over the fish and bring to a boil.

Step 9: add salt, sugar and chicken essence over medium low heat. Don't cover it. Cook until the soup is thick. Add some soy sauce and simmer for two minutes.

Materials required:

Migratory fish: 1

Ginger: 1 piece

Star anise: 2

Cinnamon: 1

Zanthoxylum bungeanum: 20

Old style: 1 tablespoon

Raw soy sauce: 1 tablespoon

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Cooking wine: moderate

Note: 1. When cooking fish, add a little more oil, so that the fish is not easy to wake up. 2. When cooking fish, remove the cover, or take away the fishy smell when the water is heated and evaporated. 3. My Douban sauce is spicy. If you don't like it, you don't need to add spicy. I feel slightly spicy and fresh.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Hui Yu