Braised Spanish mackerel tail in brown sauce(hong shao ba yu wei )

Braised Spanish mackerel tail in brown sauce

Introduction:

"For a fresh Spanish mackerel, take the most delicious tail and cook it with the most home-made method and seasoning. The sauce is rich, the meat is fresh and tender, and the taste is delicious. If you like to add some spicy flavor, how delicious is it. The key is that the fish should be fresh, and the temperature should be controlled, so as not to overcooke it. "

Production steps:

Materials required:

Fresh Spanish mackerel: moderate

Onion, ginger and garlic: right amount

Dry red pepper: right amount

Coriander: moderate

Starch: appropriate amount

Cooking oil: 2 tablespoons

Cooking wine: 2 tablespoons

Soy sauce in brown sauce: 2 tablespoons

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ba Yu Wei