Braised fish in brown sauce(hong shao diao zi yu )

Braised fish in brown sauce

Introduction:

"Fish is a common dish on my dinner table. My mother loves fish, so I'm influenced by her and I love fish very much. I especially like this kind of diaozi, which is called diaozi by Hubei people. My mother is good at cooking fish. Since I was a child, I like to watch my mother cook fish. Naturally, I learned to cook fish. Today, I'd like to show you my favorite

Production steps:

Step 1: prepare the ingredients. The bought diaozi fish should be salted first. It's better to put it in the sun for a while, so that it won't splash the oil all over the place, and the fried fish is complete. Diao Zi fish is too long, so we have to cut it in half. Shredded ginger, chopped scallion. spare

Step 2: put a little more oil in the pan than usual. When the oil temperature is 50%, add the fish and start frying.

Step 3: start the fire, then turn the medium fire, turn the pan, let the oil soak the fish, and the fish is heated evenly. When frying, you can also press the fish body with a spatula to dry the water in the fish body, so that the fried fish is tender inside and burnt outside. Try it with a spatula. I feel that the body of the fish is hard and the skin is shaped. Then turn it over and fry it. (we need to accumulate experience and explore it slowly.) Until the fish is golden on both sides, you can start seasoning.

Step 4: add shredded ginger to the pot to remove the fishy smell.

Step 5: add a little soy sauce and soy sauce to the pan and start cooking the fish.

Step 6: add water to the pan, cook the fish, let the water and oil in the pan collide instantly, and blend the flavor of seasoning into the fish. Cover and cook for a few minutes

Step 7: finally, add a little pepper and monosodium glutamate to taste, sprinkle with scallions and serve on the plate

Step 8: finished product drawing

Materials required:

Diaozi: one

Ginger: moderate

Shallot: moderate

Salt: right amount

Soy sauce: moderate

Vinegar: right amount

Pepper: right amount

MSG: right amount

Note: 1. Buy back the fish, must first spread salt salted, had better put in the sun for a while, air the water of the fish body. If the time is urgent, you can wrap the fish with a rag to dry the fish. In this way, the oil will not splash, and the fish skin will not stick to the pot. 2. Fry fish with a little more oil than usual, so that the skin will not stick to the pot. First, fry the fish in high heat, then turn to medium and low heat. While frying, turn the pan. Let the fish heat evenly, let the oil soak the fish, and let the fish shape quickly. When frying, you can also use the spatula to press the fish body, so that the water in the fish body is fully fried dry, so that the fried fish is charred outside and tender inside. The standard of fried fish is to shovel the fish with a spatula. 1. The skin of the fish is not sticky to the pot, so it is easy to shovel up. 2. The fish body becomes hard and complete. 3. The surface of fish skin is golden yellow. In a word, frying fish needs patience. It's a delicate job. The delicious food is full of vitality. If you treat him with heart, he will repay you perfectly.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Diao Zi Yu