Braised anchovy(hong shao ang ci yu )

Braised anchovy

Introduction:

"I have a few friends who are very good at making fish. He is brother Jian, a little chef on Weibo. The Yinjia family is an orthodox master of Chinese cuisine. I'm really happy to have such a good friend, because I can always learn from them to deepen my cooking experience and make delicious food suitable for my family. Recently, he has published a book on making fish. After a while, I will help to make an off-line signing. In addition, I will invite handsome chef Jiange to give a live performance. Now he runs four restaurants, and it's hard for him to cook. Maybe I've been dragged into the water. Before doing the activity, I'll tell you the time, place, and some signature forwarding activities on slow life microblog. You must be strong Forward it. Of course, what's more fortunate is that Shanghai eaters can enjoy delicious fish and get Xiaojian's Autographed books and group photos. This kind of fish in Shanghai is called anchovy. It's called differently in many places. This is the difference of local culture, and it's also experienced in food. Otherwise, how can there be so many cuisines? Because many food materials are different, it's just the so-called "one side of soil and water nourishes one side of people". Some people think that the fish is very heavy in the soil. It is true that if the soil is not well prepared, the soil is very heavy. How can we relieve this problem? As a folk delicacy, I can tell you a good way. Punchline is essential. Huadiao medium sweet wine is also essential. I think these are usually put on the red drops. Two drops of red vinegar will be used to braise and then collect the juice. The taste will not taste sour. The soil will also be relieved. Of course, it is only a touch of the eye with all the accessories. So the process of making fish is fried, ginger, yellow wine - old soy sauce vinegar sugar - slow fire braised - the fire is collected. I didn't put water into this dish, because yellow rice wine has water, but the taste of the wine will evaporate with the stewing, and the fish itself has water, so it's very important to stew in a small fire, so the taste will slowly enter. In the end, the rich fish juice doesn't need to be thickened, so I never like fresh fish put in a pot of water and put so many spices. That's not my style. I can't eat the delicious taste of fish at all. "

Production steps:

Materials required:

Anchovy: moderate

Huadiao wine: moderate

Ginger slices: right amount

Minced garlic: right amount

Old style: moderate

Vinegar: right amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ang Ci Yu