Braised Sandao scales in brown sauce(hong shao san dao lin )

Braised Sandao scales in brown sauce

Introduction:

"Sandao scale is a kind of carp. There are three thick scales on its body, so it is named Sandao scale. This kind of carp is generally fat, and its meat is very delicious. Its bones are moderate. Only the sides near the fins and the middle near the tail have scales, and there are only three pieces of phosphorus in the middle

Production steps:

Step 1: kill the fresh fish

Step 2: Rinse ginger, dried chilli and set aside

Step 3: put a knife on both sides of the fish

Step 4: wipe the pan with ginger before putting in the oil, put in the oil and put in the fish

Step 5: fry both sides of the fish until golden

Step 6: add large amount of dried pepper, ginger, sugar, vinegar, cooking wine, soy sauce and salt.

Step 7: after the sugar color, add water and simmer over low heat

Step 8: when the soup is finished, put it on a plate and sprinkle with coriander powder

Materials required:

Three scales: 800g

Dried pepper: 2

Ingredients: 2

Ginger: right amount

Coriander: moderate

Sugar: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Old style: moderate

Precautions: ① after the fish is slaughtered, covering the eyes with white paper can prolong the cell death time and ensure the freshness of the meat. ② Wipe the pot with ginger to prevent the fish skin from sticking to the pot. ③ Small fire slowly close soup, can make the fish taste better.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Hong Shao San Dao Lin