Braised sardine(hong shao sha ding yu )

Braised sardine

Introduction:

"Husband husband has sardine sardine for a few days, and today I finally took out the thawed sardines in the refrigerator. I was busy tidying up. I know that my husband picked up the smallest, quickly washed and cut into small pieces to feed the fish bowl (the pet fish that he had raised, had grown over a kilogram). I didn't see how to get the sardines, and the husband was feeding third slices of sand. Ding fish, poor sardine, I thought it was a husband's desire to eat, I did not expect to feed the money!!! Sardines, Hongkong is called sand fish, also known as sardine, and the word. The smaller one is about two inches long, the larger one is about five feet long, the lower jaw is slightly longer than the upper jaw, the teeth are not obvious, the back is pale, the abdomen is white, and the meat is beautiful. It is mostly used for canned food. Nutritional value: tonifying the five zang organs, removing swelling and blood stasis, preventing myocardial infarction and enhancing memory. "

Production steps:

First coriander: Ingredients: sardine, onion, ginger, garlic, spicy leather, soy sauce, wine, sugar, tomato sauce, coriander, star anise, and prickly ash.

The second step: take the sardine, remove the scales and remove the water.

Step 3: wash the scallion and cut into sections, wash the ginger and garlic, peel and slice

Step 4: wash coriander and cut into small pieces. Soak the spicy skin in water and cut into small pieces

The fifth step: hot pot, cold oil, and sardine.

Step 6: fry until both sides are hard and golden. Set the fish aside

Step 7: add scallion, garlic, ginger, Chinese prickly ash, star anise, spicy skin, salt and stir fry until fragrant. Mix the fish with the seasoning

Step 8: spray the white sugar cooking wine and soy sauce on the fish and add water (less than two-thirds of the fish)

Step 9: bring to a boil over high heat, turn to low heat and add tomato sauce until the soup is thick

Step 10: collect the juice over high heat and sprinkle with coriander powder.

Materials required:

Sardine: moderate

Vegetable oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Tomato sauce: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Coriander: moderate

Sugar: right amount

Spicy skin: right amount

Caution: if you are afraid of sardine frying, you should take some dry starch and put more oil. If you fry the fish slightly, you will not be able to steam it.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Sha Ding Yu