Braised fish in soy sauce(jiang shao pi jiu yu )

Braised fish in soy sauce

Introduction:

"Crucian carp is a nutritious fish in freshwater fish. It should be at the top of the fish food chain. The price is relatively high in the market. From the perspective of nutrition, crucian carp is the best choice for soup. However, I don't know how long it has been frozen at home. I thought that it must be bad to make soup with stale frozen fish. So I used beer and soy sauce to make sauce. I think it's better The strong flavor of soy sauce and wine will remove the fishiness and make the fish more delicious. "

Production steps:

Step 1: clean up the crucian carp, draw a few knives on both sides of the fish, hang to control the dry water, reserve.

Step 2: heat the pot first, and then pour in some peanut oil. After the oil is hot, put one crucian carp into the pot, fry both sides yellow, take out the plate, and then put the other into the pan for later use.

Step 3: in another oil pan, add the fried crucian carp.

Step 4: put in the chopped onion, ginger and garlic, pour in cooking wine, and remove the fishy smell.

Step 5: pour in straw mushroom sauce and color it. After a little coloring, add oyster sauce and steamed fish soy sauce to taste.

Step 6: pour in more than half a bottle of beer (Taishan beer I use), and make sure it goes over the surface of the fish.

Step 7: bring to a boil over high heat, add two spoons of soy sauce, turn to low heat, cover and simmer for about 20 minutes.

Step 8: when the soup is thick, add appropriate amount of brown sugar and salt, heat for five minutes, add monosodium glutamate and serve on a plate.

Materials required:

Crucian carp: 2

Beer: 500ml

Soy sauce: 2 teaspoons

Oyster sauce: 1 teaspoon

Onion, ginger and garlic: right amount

Steamed fish and soy sauce: 1 tbsp

Straw mushroom seasoned soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Brown sugar: 2 teaspoons

MSG: a little

Note: 1. Do not add water in the whole process. 2. No extra salt.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Pi Jiu Yu