Braised carp in soy sauce(nian ye hong shao li yu nian ye di jiu dao cai )

Braised carp in soy sauce

Introduction:

"Braised fish in brown sauce is an indispensable dish in our family's annual dinner. In this year's braised carp, some adjustments have been made to remove the scales and gills of 400 grams of fresh carp. Use scissors to make a small cut on the fish belly, take out the fish intestines, rinse them with clean water and drain them. Marinate the fish with ginger slices, refined salt, mixed liquor, soy sauce and thirteen spices. Drain the salted fish and pat on a layer of dry flour. Put it into a hot oil pan and fry it yellow. Then put it into the pan with the sauce mixed. Cook it soft and taste it

Production steps:

Materials required:

Fresh carp: one

Dry flour: right amount

Edible oil: right amount

Shredded chili: right amount

Shredded coriander: right amount

MSG: right amount

Refined salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Ginger slices: right amount

Thirteen spices: appropriate amount

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Nian Ye Hong Shao Li Yu Nian Ye Di Jiu Dao Cai