Braised fish with carrot(hong shao yu ba pei hu luo bo )

Braised fish with carrot

Introduction:

"The task is arduous at night. My wife is not at home. I have to deal with my son by myself. He used to eat too much steamed fish and has refused to continue to eat it. But fish is a good thing, so I have to find a way to make him like it, and at the same time, I have to solve the problem of my own dinner. So this fried fish grill came out. Unexpectedly, my son took the initiative to eat it, and finally swept it clean. Because I gave it to my son, I noticed that I tried to control the salt and oil as much as possible when I tasted it. Except for the braised sauce and olive oil, I didn't put any oil and salt sauce. Finally, it was fragrant and soft inside. I felt good about myself. "

Production steps:

Step 1: after thawing, cover the pan and steam for 5, 6 minutes until the fish is mature (without adding anything)

Step 2: remove, drain and set aside (I added a little olive oil, all a little yellow)

Step 3: stir fry shredded carrots with a little olive oil and set aside

Step 4: pour some olive oil into the pan and fry the prepared fish until yellowish

Step 5: add soy sauce, fry, pay attention to turn, if too dry, can add a little water from juice

Step 6: get out of the pot and dish with carrots

Step 7: finally sprinkle a little basil to increase the aroma. It's done!

Materials required:

Dragon fish: 400g

Carrot: 100g

Olive oil: right amount

Braised juice: right amount

Basil leaves: moderate

Note: steam to 6, 7 cooked, then fry with olive oil sauce, do not put too early

Production difficulty: unknown

Technology: grilling

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Yu Ba Pei Hu Luo Bo