Braised fish in brown sauce(hong shao pian kou yu )

Braised fish in brown sauce

Introduction:

"Hemibarbus, with thick meat, delicious taste and few spines, is especially suitable for the elderly and children. How come there is no fish on the table during the Mid Autumn Festival? So I made a braised fish. This fish is a quick-frozen fish bought in the supermarket. It has no fish head, but it tastes delicious. "

Production steps:

Step 1: thaw and wash migraine, scratch the fish, sprinkle a little salt and marinate for about 10 minutes

Step 2: cut green onion into small sections, slice ginger and garlic, prepare fragrant leaves, star anise, Angelica dahurica and a small piece of cinnamon

Step 3: pat a little flour on the fish

Step 4: heat the oil and put in the fish

Step 5: fry until golden on both sides

Step 6: put all the dry ingredients in step 2

Step 7: pour in a proper amount of cooking wine

Step 8: pour in the soy sauce

Step 9: sprinkle some pepper powder

Step 10: a spoonful of sugar

Step 11: add some vinegar and stir well

Step 12: pour in proper amount of water, cover and simmer for about 10-15 minutes

Step 13: dry the soup, add a little salt and chicken essence to taste

Materials required:

Migraine: one

Oil: right amount

Salt: right amount

Soy sauce: right amount

Pepper powder: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Scallion: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Angelica dahurica: moderate amount

Chicken essence: appropriate amount

Ginger: right amount

Garlic: right amount

Note: heat the oil and fry the fish until one side is set

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Pian Kou Yu