Braised fish with sauce(jiang shao fu shou yu )

Braised fish with sauce

Introduction:

Production steps:

Step 1: first of all, clean the fish, put a knife on the fish body, wipe with cooking wine, salt and pepper, and marinate for 10 minutes.

Step 2: cut ginger and scallion.

Step 3: Mix 1 spoonful of yellow sauce and half a spoonful of bean paste.

Step 4: cut scallion flowers.

Step 5: fry the fish until golden on both sides.

Step 6: add ginger and garlic powder to stir fry until fragrant, add the mixed yellow sauce to stir fry until fragrant.

Step 7: add the right amount of water, add the right amount of vinegar, bring to a boil over high heat, change to medium and low heat until the fish is cooked and tasty.

Step 8: put in the scallion, chicken powder and serve.

Materials required:

Longevity fish: 1

Douban sauce: half a teaspoon

Soy sauce: 1 teaspoon

Ginger: right amount

Scallion: right amount

Garlic: right amount

Salt: right amount

Chicken powder: right amount

Vinegar: moderate

Cooking wine: moderate

Edible oil: right amount

Pepper: right amount

Precautions: 1. When frying fish, sprinkle a little salt in the pot, so that the skin is not easy. 2. The yellow sauce and bean paste are salty, and the salt has been put in the salted fish, so there is no need to put salt in the cooking process. 3. When cooking fish, adding appropriate amount of vinegar can not only remove the fishy smell of fish, but also improve the freshness.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Shao Fu Shou Yu