Braised Baoyu with sauce(jiang shao bao gong yu )

Braised Baoyu with sauce

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 chromium, iodine, zinc and other minerals, which can strengthen the body's energy metabolism and accelerate the recovery of organs and tissues to normal function. Here the fat man uses the sauce flavor cooking method to make Baogong fish. The meat is delicious and the sauce flavor is rich. "

Production steps:

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

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

Third step: sprinkle some fish on the fish and ginger Baijiu and a little white wine for 15 minutes.

Step 4: put the bean paste into a bowl and mix with water.

Step 5: put the oil in the hot pot and fry the Baogong fish on both sides.

The sixth step: add baijiu.

Step 7: cover and simmer until fragrant.

Step 8: add meijixian and vinegar.

Step 9: cover and simmer to produce fragrance.

Step 10: add appropriate amount of water.

Step 11: add scallion, ginger, garlic and sugar.

Step 12: bring to a boil.

Step 13: add the soy sauce and a little salt.

Step 14: cover, turn to low heat, simmer for 12 minutes, and then turn to collect the juice.

Materials required:

Baogong fish: 1

Scallion: 15g

Ginger: 10g

Garlic: 10g

Bean paste: 30g

Meijixian: 15ml

Vinegar: 10ml

Soy sauce: 5ml

Salt: right amount

Water: moderate

White granulated sugar: 5g

Baijiu: a little

Peanut oil: 30ml

Note: when stewing, simmer slowly with a small fire to let the taste enter the fish. Add some Baijiu to taste.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Bao Gong Yu