Braised grass carp in brown sauce(hong shao cao yu kuai )

Braised grass carp in brown sauce

Introduction:

"For a long time, Mu has been eating fish made at home. I miss it so much ~ ~ ~ I want to eat it today, so I went to the market to buy a grass carp and prepare to braised it. The fish has been washed and cut by the boss, so it's much more convenient to make. In fact, it's not very difficult to cook fish. If you haven't done it, you can try it. It tastes good. "

Production steps:

Step 1: wash the fish, cut into pieces, marinate with salt and cooking wine for half an hour, and then add appropriate amount of starch to stir evenly.

Step 2: cut green onion and celery into sections, ginger and garlic into slices, and dry pepper into two sections (friends who like spicy food can chop some).

Step 3: take a bowl, add salt, soy sauce, sugar, vinegar and cooking wine to make juice; take another bowl, mix water and starch, not too thick or too thin (my bowl is a little thin).

Step 4: pour the oil into the pan. When the oil temperature reaches 70%, mix the fish in the lake powder one by one, and then put it in the pan.

Step 5: deep fry both sides of the fish until golden brown.

The sixth step: leave a little oil in the pan. After the oil is hot, add the onion, ginger, garlic and dried chili, then add the juice before and add the right amount of water.

Step 7: put the fish into the pot, simmer for a few minutes, then thicken.

Step 8: Sprinkle the cut celery on the fish and eat it~~~

Materials required:

Grass carp: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Celery: moderate

Dry pepper: right amount

Starch: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Note: 1, the plate of celery can be changed to parsley, because I don't like parsley, so I use celery instead. 2. The fried fish are almost cooked, so don't stew for too long, otherwise the fish will be broken and it's not so convenient to eat.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Cao Yu Kuai