Braised carp(hong shao li yu )

Braised carp

Introduction:

"The fish is fresh and tender, and the juice is thick and delicious."

Production steps:

Step 1: prepare the material, cut the scallion, slice the ginger, peel the garlic and remove the root; kill the carp in advance, remove the fishy line and scales, and clean it;

Step 2: add oil to the pan, dip the carp on both sides and fry until golden;

Step 3: quickly add vinegar and cook for 15 seconds, then add cooking wine and cook for 15 seconds;

Step 4: heat the water over the fish body, add onion, ginger, garlic, sugar and soy sauce to cook;

Step 5: Sprinkle with coriander and serve.

Materials required:

Carp: 1

Coriander: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Old style: moderate

Vinegar: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Precautions: 1. Use ginger to smear the bottom of the pot in advance, so it is not easy to stick to the pot when frying fish; 2. Pay attention not to stick to the pot when stewing.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Li Yu