Braised minnow with spicy sauce(la shao ming tai yu )

Braised minnow with spicy sauce

Introduction:

"Mingtai fish is the favorite of the Korean people. Because the fat content of this kind of fish is not high and it doesn't taste fragrant, it is usually cooked with heavy taste, and spicy is a common cooking method. The advantage of this kind of fish is garlic meat. There are almost no thorns in the meat. It's the first choice to eat fish and be afraid of thorns. "

Production steps:

Step 1: main ingredients: minnow, chili sauce, onion and garlic.

Step 2: heat the oil in a pan, add onion and garlic and saute until fragrant.

Step 3: put in the minnow. It's a big fire. Cook in cooking wine.

Step 4: cook in vinegar.

Step 5: evaporate the soup in the pan and add the chili sauce. A little bit of control.

Step 6: add appropriate amount of water. Bring to a boil, season with salt and cook for about 10 minutes.

Step 7: add monosodium glutamate, then turn off the fire.

Step 8: take out the pot and put it on the table.

Materials required:

Minnow: 800g

Chili sauce: 1 bag

Oil: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Scallion: right amount

Garlic: right amount

Note: because chili sauce is salty, be careful when adding salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Shao Ming Tai Yu