Braised fish in soy sauce(nong you chi jiang hong shao yu )

Braised fish in soy sauce

Introduction:

"This dish is learned from my father. There is no complicated seasoning or complicated process. It's a common home style braised fish, but it has an unforgettable taste. You can eat it without saying anything. Ha ha.... Because my son loves to eat, I learned to cook them. Our braised dishes are heavy oil, heavy color and heavy taste. That is to say, there is more oil and soy sauce, but heavy color and good taste. With white rice, I want to have a bowl after eating

Production steps:

Step 1: buy a fresh grass carp from the market, wash it at home and cut it into pieces

Step 2: pour the oil into the pot, saute the onion and ginger, throw in the fish, skin down, turn the heat down, stir a little, set the shape

Step 3: stir for about 2 minutes

Step 4: pour in the soy sauce at this time and quickly color and taste the fish

Step 5: stir fry a little, then you can add a proper amount of water, without fish,

Step 6: add all the remaining seasoning, garlic, oyster sauce, soy sauce, salt, sugar, vinegar, stir fry and simmer over high heat

Step 7: simmer over high heat for about 10 minutes, stir fry and start to simmer over medium heat

Step 8: continue to stew for about 20 minutes, leave some base soup, then out of the pot

Materials required:

Grass carp: 400g

Salt: 10g

Oyster sauce: 5g

Vinegar: a little

Cooking wine: a little

Soy sauce: 5g

Old style: 10 grams

Onion and ginger: right amount

Garlic: 4-5 petals

Water: moderate

Sugar: 10 g

Note: 1. This dish doesn't use complicated seasoning, and it doesn't need deep frying. It's very simple. The vinegar is the key. Adding vinegar can not only remove the fishiness, but also improve the taste. It's very delicious. 2. Friends who like spicy food can add pepper according to their own taste, which should be more delicious. 3. When stewing, you should watch the water from time to time How much of the soup to adjust the firepower, so as not to dry the soup

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Nong You Chi Jiang Hong Shao Yu