Braised Carp (hong shao cao yu )

Braised Carp

Introduction:

"How to fry fish without sticking to the pot? Of course, in addition to using the pot, let's take a look at the practice here. After the fish is cooked, it's served with rice. It's also served with sauce

Production steps:

Step 1: prepare materials: cut into circles, ginger, garlic, coriander and soy sauce bought in grass carp market

Step 2: scrape off the black things inside the grass carp, and don't eat those containing metal and other toxins.

Step 3: other materials: cut coriander into middle and long sections, cut ginger into small pieces with appropriate size, cut ginger into thin slices at other corners for standby, and dice garlic.

Step 4: heat the pan to a high temperature and add oil.

Step 5: put the ginger slices in and fry until golden.

Step 6: dry the grass carp and fry it in the pan. Don't push it.

Step 7: after frying for a while, you can see that the oil bubble under the fish is much less, and then push the shovel slightly. If you can push it, you can turn it over, so that the grass carp won't be broken.

Step 8: fry the other side until golden yellow (less oil bubbles), pour in half a bowl of water.

Step 9: add fresh soy sauce.

Step 10: add shredded ginger and garlic, cover and simmer until the juice is collected.

Step 11: add coriander and MSG after stewing.

Step 12: turn it gently to make it even.

Materials required:

Grass carp: moderate

Ginger: right amount

Garlic: right amount

Coriander: moderate

Soy sauce: moderate

MSG: right amount

Note: fried fish does not stick pot: 1, the pot to burn very hot. 2. Ginger oil also helps prevent sticking when heated. 3. Don't push the fried fish until it's golden.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Hong Shao Cao Yu