Braised black fish in brown sauce(hong shao hei yu )

Braised black fish in brown sauce

Introduction:

"Stewed vegetables are my mother's favorite, and they are also my favorite. Growing up in Shanghai's home-made dishes with thick oil and red sauce, I have all kinds of attachment to home-made stewed vegetables. We eat the most fish and shrimp in our family. Braised fish is the top dish in our family. We cook the most and eat the most. We like to eat all kinds of fish. However, because we have a treasure at home, we also choose fish with fewer bone spines. Black fish, nuobao is very fond of eating, delicious, very nutritious, black fish meat contains protein, fat, 18 kinds of amino acids, also contains essential calcium, phosphorus, iron and a variety of vitamins. In the previous dish, the head and tail of the fish were made into a thick white fish soup, and the rest of the fish were stewed in brown sauce that day. We have a lot of fish in our family. It's convenient and easy to eat. If you buy a fish and add some vegetables for a meal, you can deal with it. "

Production steps:

Step 1: 1. Remove the scales, gills and viscera of the black fish and wash them;

Step 2: 2, cut off the head and tail, to burn soup;

Step 3: 3. Cut the middle part into 2 cm thick fish segments;

Step 4: 4. Heat the oil in the pan, put in the ginger slices, press the ginger slices with a shovel, and wipe a circle in the pan, so that the fish won't stick to the pan easily;

Step 5: 5. Stir fry the black fish;

Step 6: 6. Don't turn the fish over, wait until the fish turns white, then turn the fish over once;

Step 7: 7. Stir fry the fish until it's 8 mature, put a spoonful of cooking wine, add the braised sauce, and stir fry and color it;

Step 8: 8. Add proper amount of water to the fish, cover it and cook it over high heat;

Step 9: 9. Add salt, chicken essence and scallion to dry the soup.

Materials required:

Black fish: one (I only use the body)

Ginger: 4, 5 pieces

Soy sauce: 1.5 tbsp

Cooking wine: 1 tbsp

Scallion: right amount

Salt: a little

Chicken essence: 1 teaspoon

Note: kitchen tips: I use soy sauce here, a bottle can solve, if there is no spare at home, take a old soy sauce, two raw soy sauce, add the right amount of sugar seasoning.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Hei Yu