Braised black carp in brown sauce(hong shao qing yu kuai )

Braised black carp in brown sauce

Introduction:

Production steps:

Step 1: ingredients collection: wash the black carp, marinate in cooking wine for 10 minutes, shred ginger and cut garlic into sections

Step 2: heat the oil in the pan to 70%, stir fry the ginger and take it out

Step 3: continue to heat the oil pan until it smokes, put in the black carp pieces and fry them until both sides are skinned. The fish pieces are thick on one side and thin on the other. It's not easy to fry. It's better to fry them with a spatula

Step 4: stir in vinegar for a few seconds, then pour in soy sauce, ginger, tea oil, Labadou and half a bowl of water, cover and simmer for a while

Step 5: when the water is about to dry, add garlic seedlings. If it is light, add appropriate amount of salt

Step 6: when the garlic sprouts are ripe, start the pot

Materials required:

Middle segment of black carp: 300g

Garlic sprouts: 3

Ginger: moderate

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Vinegar: right amount

Tea oil: appropriate amount

Vegetable oil: right amount

Labadou: right amount

Precautions: 1. The meat on the back of the black carp is thick and hard to taste, so when cooking, leave some soup in the pot, and dip the fish in the soup to have more flavor. 2. Vinegar should be put in the right place, marked by the smell of vinegar but not the sour taste of vinegar. When the vinegar is put into the oil pan, it will burst out. At that moment, the smell of vinegar overflows, but be careful not to spill on yourself.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Qing Yu Kuai