Braised fish(hong hong huo huo hong shao yu )

Braised fish

Introduction:

"There are thousands of methods of braised fish. I hope you like my method. After eating braised fish, everything will be very prosperous in the New Year

Production steps:

Step 1: cut the ginger and scallion in the material, put all the sauce in a bowl, as shown in the picture, the fish should be cut three or four times on both sides, so as to taste and cook quickly, because the fish is not smooth and delicious when it is too old.

Step 2: add half a bowl of water, mix all the sauce and set aside.

Step 3: heat the pan, add a little oil, saute the ginger and pepper.

Step 4: fry until both sides are slightly yellow, remember to lower the fire, or it will be pasted.

Step 5: add all the sauce into the pot, because the sauce has been opened with water, so there is no need to add additional water here, open the medium heat instead.

Step 6: after boiling, cover the pot and cook for about ten minutes. It depends on the size of the fish. Bigger fish should be cooked longer, smaller fish should be cooked for a shorter time, and you can control it yourself.

Step 7: add scallion, try the taste, if you need to add a little salt, enough salt, then do not put salt.

Step 8: at this time, if there is too much water, collect the juice from the fire. If it happens, turn off the fire and fill it.

Step 9: complete the diagram.

Materials required:

Domestic fish: about 800 grams

Ginger: right amount

Scallion: right amount

Dry pepper: right amount

Sufu or Douban sauce: two pieces

Seafood sauce: 1 teaspoon

Soy sauce: 2 teaspoons

Edible oil: right amount

Salt: right amount

Note: why add water to the sauce? Because those sauces are thick, so the water to open, to cook when you can directly pour a bowl. I think it's easy to add a proper amount of water to the pan. Otherwise, it will be dry if there is no water on the way.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Hong Huo Huo Hong Shao Yu