Braised skin fish in brown sauce(hong shao xiao ba pi yu )

Braised skin fish in brown sauce

Introduction:

"When I was a child, one was dried tofu, the other was skinless fish. Because the price was cheap, I could satisfy my hunger. Yesterday, I went to the vegetable market. The bigger one was 30 yuan a catty, and the smaller one was 10 yuan a catty. So I bought two catties of small skinned fish. "

Production steps:

Step 1: clean up the small skipjack fish, add a little cooking wine, pepper, a little flour and marinate for 10 minutes;

Step 2: into the oil pan, fried;

Step 3: deep fry and serve;

Step 4: heat the pan to cool the oil;

Step 5: pour in the bean paste and chopped pepper, stir fry the red oil, add onion, ginger and garlic;

Step 6: stir fry the ingredients until fragrant;

Step 7: pour in the fried skin fish;

Step 8: add water and add rock sugar;

Step 9: put in the oil, turn down the fire and continue to burn;

Step 10: add green pepper;

Step 11: drop a little sesame oil before leaving the pot.

Materials required:

Small skin fish: 2 jin

Green pepper: 3

Onion: 1

Ginger: 1 yuan

Garlic: 1 head

Bean paste: a little

Chopped pepper: a little

Cooking wine: a little

Soy sauce: a little

Veteran: a little

Pepper: a little

Salt: 1 tbsp

Rock sugar: 1 piece

Fuel consumption: a little

Precautions: 1. I change the scallion into onion, because the onion is slightly sweet; 2. Because it is easy to splash oil when frying fish, I add a little flour, and the soup is just right; 3. The grilled fish must be fried for a long time, so it is easier to absorb the taste of the soup when it is burned; 4. It is a delicious dish when it is cooled.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Xiao Ba Pi Yu