Braised fish tail with grass(hong shao cao yu wei )

Braised fish tail with grass

Introduction:

"Braised grass carp in brown sauce is a delicious home dish. It's a gift from a friend. More than two kilos of fish head is used to stew tofu. The fish body is fried with fish fillets. The fish tail is braised in brown sauce for three times. Hee hee, it's really good. The finished product tastes delicious and the soup is rich. It's very delicious."

Production steps:

Step 1: clean the grass carp tail and cut it several times on both sides

Step 2: dry with kitchen paper

Step 3: Sprinkle dry starch on the plate and spread evenly

Step 4: clean coriander and cut into sections

Step 5: cut the onion, ginger, garlic and chili into a bowl

Step 6: add salt, sugar, black pepper, soy sauce, stir well and set aside

Step 7: pour the oil into the pot and cook until it's 6 mature. Put in the fish tail

Step 8: fry both sides over low heat

Step 9: pour the seasoning into the pot and bring to a boil

Step 10: add a little ketchup

Step 11: pour into the beer and simmer for 15 minutes

Step 12: use a spoon in the middle to pour the soup on the fish

Step 13: Sprinkle coriander before leaving the pot

Materials required:

Grass carp tail: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Coriander: 1

Starch: right amount

Tomato sauce: right amount

Beer: moderate

Salt: right amount

Sugar: a little

Black pepper: a little

Soy sauce: moderate

Precautions: ① grass carp should be fresh, and the heat should not be too high when cooking, so as not to disperse the fish; ② when cooking, there is no need to put monosodium glutamate, so it tastes delicious

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Cao Yu Wei