Braised Baogong fish(hong shao bao gong yu )

Braised Baogong fish

Introduction:

"Baogong fish is a kind of Jiaji fish, also known as banjiaji. It is a kind of high-grade edible fish with thick meat and delicious taste. Baogong fish is rich in protein and fat, as well as minerals such as chromium, iodine and zinc, which can strengthen the energy metabolism of the body and accelerate the recovery of normal functions of organs and tissues. "

Production steps:

Step 1: remove scales and viscera of Baogong fish and wash.

Step 2: make a knife on both sides of the fish.

Third step: add a little onion, ginger and Baijiu to the fish for 1 hours.

Step 4: heat the oil in the pan and add the Baogong fish.

Step 5: fry both sides.

The sixth step: pour Baijiu into liquor.

Step 7: cover and simmer to taste the fragrance.

Step 8: add soy sauce, vinegar, meijixian, salt, sugar and water to stir well.

Step 9: add onion, ginger and garlic.

Step 10: bring the fire to a boil.

Step 11: cover and simmer for 12 minutes, then turn to high heat to collect the juice.

Materials required:

Baogong fish: 1

Scallion: 15g

Ginger: 10g

Garlic: 10g

Baijiu: moderate amount

Soy sauce: 15ml

Vinegar: 15ml

Meijixian: 10ml

White granulated sugar: 15g

Salt: right amount

Water: moderate

Caution: when Baijiu is added to the fish, it can be used to remove fresh fish. The content of glia in the head is rich.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Bao Gong Yu