Braised Perch in Brown Sauce(hong shao lu yu )

Braised Perch in Brown Sauce

Introduction:

"Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and can also treat the symptoms of fetal restlessness and hypogalactia of pregnant women. The meat of sea bass is white and tender, with a delicate flavor and no fishy smell. It is best to steamed, braised or stewed. In particular, steaming, which effectively retains the nutritional elements of bass, is both fashionable and healthy. Last week, I bought a fresh bass in the supermarket and prepared it for steamed dinner. My child had something to do with his work, but he didn't come back for dinner, so the not fresh bass became frozen. Since it's frozen, the delicious steamed fish can't be eaten. No, I tried to make this "braised sea bass."

Production steps:

Step 1: raw material drawing

Step 2: scrape the scales with tools, rinse them with tap water, and control the water content;

Step 3: cut open the belly of the fish, remove the internal organs, cut off the gills, wash and control the water;

Step 4: cut both sides of the fish with a flower knife, and smear the whole body of the fish with refined salt and cooking wine, marinate for 10 minutes, then pat the powder on it for use;

Step 5: use the spare time of pickled perch to sort out the ingredients; dice pork, wash carrot, wash coriander, slice ginger, cut scallion into hob pieces, peel garlic and wash peas, scald peas in boiling water and cool them; 2 large ingredients, 20 Chinese prickly ash and 3 small dry red pepper.

Step 6: add 500 ml vegetable oil to the pan and heat it to 60-70%. Fry the bass and set it.

Step 7: when both sides of the bass are deep fried until golden, remove the control oil and set it aside;

Step 8: mix the bowl juice: put the scallion, ginger, garlic, Chinese prickly ash, pepper and sugar into the bowl, then add the soy sauce, soy sauce and vinegar to mix well;

Step 9: heat the pot with 25 ml vegetable oil, add Diced Pork and stir fry the oil.

Step 10: pour in a bowl of juice and stir fry.

Step 11: add 1 bowl of fresh soup or boiling water and bring to a boil.

Step 12: put the fish into the pot, add the diced carrots and bring to a boil. Cover the pot, turn to low heat and simmer for 10 minutes. When the soup is thick, turn off the heat.

Step 13: take the bass out of the pot and put it on a plate. Sprinkle with parsley.

Step 14: bring the soup to a boil, add peas, 2G refined salt, 1 / 4 tbsp monosodium glutamate, thicken with starch, pour in 1 / 4 tbsp sesame oil, and mix well;

Step 15: evenly pour the sauce over the bass.

Step 16: a delicious "braised sea bass" is out, and it's ready for dinner!

Materials required:

Perch: 800g

Diced Pork: 40g

Peas: 50g

Diced carrot: 50g

Coriander section: moderate

Vegetable oil: right amount

Soy sauce: 2 tbsp

Soy sauce: 1 / 2 tbsp

Ordinary soy sauce: 1 / 2 tbsp

Vinegar: 2 tbsp

Sugar: 1 tbsp

Refined salt: 2G

MSG: 1 / 4 tbsp

Scallion: 4 sections

Ginger: 3 tablets

Garlic: 4 cloves

Small dry red pepper: 3

Sesame oil: 1 / 4 tbsp

Fresh soup: 1 bowl

Ingredients: 2

Zanthoxylum bungeanum: 20

Flour: 25g

Starch: appropriate amount

Note: before frying, the bass must be salted and tasted, wiped with water, patted with flour, oil temperature should be high, and set quickly; when re frying, the fire should not be too big, so as not to paste the pot.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Lu Yu