Braised tilapia(hong shao luo fei yu )

Braised tilapia

Introduction:

"Tilapia originated in Africa, belongs to tropical fish species, because its shape is similar to crucian carp, also known as African crucian carp. In recent years, there are also a large number of breeding in northern greenhouses. Tilapia is delicious and tender. Whether it is braised or cooked, it tastes good. "

Production steps:

Step 1: four tilapias, scaling to gills, rinse clean. Marinate with salt and cooking wine for 20 minutes.

Step 2: cool the oil in a hot pan and fry the fish until golden on both sides. Then push the fish to one side with a frying spoon, add onion, ginger and garlic in the remaining oil to stir fry the flavor, and then put a spoonful of bean paste to stir fry the flavor. I didn't take out the fish.

Step 3: be sure to add boiling water, or there will be a fishy smell. Add a little salt, sugar, soy sauce and vinegar to simmer. If you have pepper, it's better to put some

Step 4: in the process of stewing, turn the fish over once, or gently shake the frying pan to prevent the fish from sticking to the pan.

Step 5: when the soup is dried quickly, put a little monosodium glutamate and put the fish on the plate. If the soup is too thin, you can also pour in a small amount of sauce to thicken it and pour it on the fish. Then sprinkle a little shallot. Coriander is better than wood

Step 6: finished product.

Step 7: finished product.

Materials required:

Tilapia: Four

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Sichuan spicy Douban: moderate

Salt: a little

Chives: a little

Soy sauce: moderate

Vinegar: right amount

Pepper: right amount

MSG: right amount

Note: 1: fried fish is very important. There is no need to fry half a pot of oil to make fish at home. There is no way to deal with the remaining oil. Hot pot cool oil, light shake pot, fish will not stick to the pot. 2: Fish is salted, bean paste is salty, this point to be aware of. 3: It's necessary to put some sugar. After a long time, you will find the secret of putting bran. 4: Cooking to learn to draw inferences from one instance, there is no need to be demanding on a certain raw material or seasoning. 5: Color, fragrance and taste complement each other.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Luo Fei Yu