Braised tilapia(hong shao luo fei yu )

Braised tilapia

Introduction:

"Why do you like tilapia? Because less thorn, more meat!! I'm afraid that there are too many fish bones. I'm an acute, but I can't wait to pick out all the bones before eating....... It's delicious. The meat is very thick

Production steps:

Step 1: clean the fish, prepare the ingredients, cut (onion, ginger and garlic), cut the fish, sprinkle salt on the body and stomach for about 10 minutes.

Step 2: put the oil in the pan and heat it to 70%. Put the fish in.

Step 3: Fry one side and then the other side. When you see that the skin of the fish scabs, add ginger and garlic. When you smell the smell of ginger and garlic, pour in cooking wine, turn the fish over, dip both sides with cooking wine, and then add soy sauce.

Step 4: add a bowl of water, wait for the fish to boil, add a large spoon of salt, a small spoon of sugar, let the fish cook slowly, cook for 10 minutes, then you can start the pot!

Materials required:

Fish: one

Onion: one

Coriander: one

Garlic: two

Ginger: a small piece

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Precautions: 1: generally, the skin of the fish is easy to fall off. You can sprinkle some salt on the pot before the fish is put into the pot and after the oil is put into the pot. (learn from my mother) 2: like to eat sweeter can put more sugar, sugar can make the fish juice better, taste more delicious.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Luo Fei Yu