Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"Braised pomfret in brown sauce" refers to that the raw materials are cooked in soy sauce after preliminary thermal processing, and then thicken into red sauce after maturity. The key point of the main course is not to overcook, but to overcook. Add soy sauce and sugar for seasoning and coloring, which should be light rather than deep. If the color is too deep, the finished dish will turn black and taste bitter. When putting the soup in brown sauce, the dosage should be moderate. If the soup is more, the taste is light. If the soup is less, the main ingredient is not easy to burn through. Pomfret is full-bodied, so braised in brown sauce is a very suitable cooking method for its meat characteristics. Using Jessel's unique juice collecting function to cook pomfret can make the soup thick and full-bodied. Main ingredients: a pomfret (about 300g) pickled seasoning: 3G shredded ginger, 3G scallion, 10ml cooking wine, 2G salt cooking seasoning: 6 scallion, 4 ginger slices, 2 dried peppers, 1 star anise, 10 prickly ash, 10ml cooking wine, 15ml soy sauce, 3G sugar, 2G salt, 80ml oil water volume: 400ml method: 1 Cut the body three times; marinate with shredded ginger, scallion and cooking wine for more than 10 minutes. 2. Start the pot: A. pour oil (80ml) into the pot, add scallion, ginger slices, dried pepper, Zanthoxylum bungeanum, star anise; B. put salted pomfret, sugar, soy sauce (15ml), cooking wine (10ml), salt and water (400ml including all liquid seasonings); C. cover the pot, press the [fish] key to start the automatic cooking process. 3. Out of the pot and put on the plate: A. when cooking is over, put the fish on the plate, stir the soup in the pot evenly, pour it on the fish and put it on the plate

Production steps:

Step 1: open the pomfret to remove the viscera and the black membrane attached to the fish

Step 2: cut the fish three times; marinate 3 G shredded ginger, 3 G scallion, 10 ml cooking wine and 2 g salt for more than 10 minutes

Step 3: pour oil (80ml) into the pot, add scallion, ginger slices, dried pepper, Zanthoxylum bungeanum and star anise; < br > Add pickled pomfret, sugar, soy sauce (15ml), cooking wine (10ml), salt and water (400ml in total with all liquid seasonings);

Step 4: cover the pan, press the [fish] key and start the automatic cooking program < br > during this period, you can enjoy your own time. You can watch TV, < br > read books or do other housework until you hear didi ring or turn it off automatically < br > you can enjoy delicious food.

Step 5: 3. Put the fish in the pan: < br > when the cooking is finished, put the fish in the pan, stir the soup in the pan evenly, pour it on the fish, and then put it on the plate.

Materials required:

Pomfret: one (about 300g)

Shredded ginger: 3 G

Scallion: 3 G

Dried pepper: 2

Star anise: 1

Chinese prickly ash: 10

Soy sauce: 15 ml

Sugar: 3 G

Salt: 2G

Oil: 80 ml

Water: 400ml

Note: key points ﹚ pomfret has better taste after pickling and cooking. The amount of soy sauce should be strictly controlled, too much will lead to black dishes. If you put in 600 ml of water and use the [chicken] key to cook, the taste will be more delicious. Flavor:  strong juice flavor, fresh fragrance.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Chang Yu