Braised COD in chili sauce(la shao xue yu )

Braised COD in chili sauce

Introduction:

"There are generally two kinds of COD. One species of COD is found on both sides of the North Atlantic, and its distribution ranges from inshore to deep sea. It's a rare edible fish, and its meat is very delicate. Supermarkets sell frozen packaged fish. The price is high. The other is called Pollock, also known as Mingtai fish. It is also called "cod" in Northeast China. Supermarket sales, the general head, viscera, the whole sale, the price is low. Cod (mingtaiyu) has always been the traditional food that the "Korean" like to eat, and it is widely used in Jilin Province. It's minnow that's the choice for this spicy cod

Production steps:

Step 1: cod, pepper, onion, ginger and garlic.

Step 2: clean up the COD and cut into sections.

Step 3: shred pepper, onion, ginger and garlic.

Step 4: heat the oil in a pan, add onion, ginger and garlic and stir fry until fragrant.

Step 5: stir fry with pepper.

Step 6: put in the spare cod.

Step 7: open a large fire and cook with vinegar and cooking wine.

Step 8: add soy sauce.

Step 9: add water, bring to a boil, season with salt and sugar, and simmer for about 10 minutes.

Step 10: then add monosodium glutamate to make it fresh, and turn off the fire after the juice is collected.

Step 11: take out the pot and put it on a plate, then you can eat it.

Materials required:

Cod: 2

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Cooking wine: moderate

Vinegar: right amount

Soy sauce: moderate

Note: due to the low fat content of COD, it doesn't taste very fragrant. Like rich flavor, you can put a few pieces of pork stewed at the same time, the taste will be better.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Shao Xue Yu