Braised fish tail in brown sauce(hong shao yu wei )

Braised fish tail in brown sauce

Introduction:

"I bought a carp. It's a little big. I'll eat it twice. This time, fish tail. There are a lot of fishbone. Be careful when you eat it

Production steps:

Step 1: marinate fish tail with cooking wine, ginger slices and salt for 30 minutes

Step 2: put oil in the pan, heat the oil, add fish tail and fry until golden on both sides

Step 3: pour in proper amount of soy sauce, cooking wine and ginger slices for salted fish,

Step 4: pour in rice vinegar and a tin of beer

Step 5: add rock sugar, cover and simmer for about 20 minutes.

Step 6: when the fish is cooked, collect the juice on high fire

Materials required:

Fishtail: 1

Beer: 1 can

Large material: 1 slice

Ginger slices: 5

Scallion: 1

Garlic: 3 cloves

Oil: right amount

Salt: right amount

Soy sauce: 20 ml

Rock sugar: 20g

Cooking wine: 30ml

Note: stewing fish with beer can remove fishy smell. Curing in advance is also deodorizing.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yu Wei