Braised seasonal fish with Scallion(cong shao ji hua yu )

Braised seasonal fish with Scallion

Introduction:

"The seasonal flower fish is also called crucian carp and auspicious flower fish. It, along with Aohua fish, bream fish and Daozi fish, are the specialties of Songhua Lake, and "three flowers and one island" refers to these four kinds of fish. There are almost no farmed seasonal fish. They are all wild, so they are not too big, and they are also limited by the season. But the taste of seasonal fish is really delicious, and the meat is very tender. "

Production steps:

Step 1: main and auxiliary materials: 3 seasonal fish, clean up the fish with Scallion leaves, and cut the scallion leaves into sections.

Step 2: heat the oil and stir fry the scallion. Put the fish in the pot.

Step 3: fire. Cook in cooking wine.

Step 4: cook in vinegar.

Step 5: after a little bit of cooking, add soy sauce. Add some water. Bring to a boil, season with salt and sugar, and cook for about 10 minutes.

Step 6: turn the fish upside down and add monosodium glutamate. Turn off the fire after collecting the juice.

Step 7: remove the scallion segments and put them on the plate. It can be served after decoration.

Materials required:

Jihua fish: 3

Scallion: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Note: because this kind of fish is tender and easy to break, it is necessary to use more scallions to make it. One is to improve the taste, and the other is to prevent the fish from breaking.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: onion

Chinese PinYin : Cong Shao Ji Hua Yu