Braised fish in brown sauce(hong shao jin chang yu )

Braised fish in brown sauce

Introduction:

"Most Cantonese people like to use the method of steaming to keep the original taste of fish. They want to change their taste when they eat too much. The braised fish is also very delicious. If they can cook with heart, the delicious food and the appreciation of their family will make them feel happy and satisfied to cook for their family."

Production steps:

Step 1: Ingredients: Jinchang fish.

Step 2: wash the scallion, cut the scallion and leaf separately. (as shown in the picture)

Step 3: cut the abdomen of the fish with a knife, remove the viscera and gills, remove the black peritoneum, wash and drain the water.

Step 4: make a few cuts on both sides of the fish to make it tasty, spread salt and pepper.

Step 5: dish up the fish, pour cooking wine, and fill the belly with chopped onion and ginger. Sprinkle some ginger and scallion on the surface and marinate for about 20 minutes.

Step 6: heat the oil in the pan, remove the ginger and scallion from the surface of the fish, and fry them in the pan.

Step 7: fry both sides until golden brown, sprinkle with onion and shredded ginger.

Step 8: pour down the sauce with fish sauce, oyster sauce, soy sauce, chicken powder and a little water.

Step 9: cover and simmer for about 10 minutes until the sauce is dry.

Step 10: scoop up the fish, load the basin, pour the rest of the sauce on it, sprinkle with scallions and start.

Step 11: tut tut...

Materials required:

Jinchangyu: 1

Ginger: 1 yuan

Scallion: 2

Salt: right amount

Oil: right amount

Oyster sauce: 2 tbsp

Soy sauce: 2 tbsp

Cooking wine: 2 tbsp

Pepper: a little

Fish sauce: 1 tbsp

Note: fry the fish slowly over low heat. Don't be impatient. Fry both sides until golden brown and simmer for about 10 minutes. Fried fish is anxious, the skin can't keep intact, and the taste can't go deep into it.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Jin Chang Yu