Braised silver carp with pout in soy sauce(hong shao jue zui lian jie sai si fang cai )

Braised silver carp with pout in soy sauce

Introduction:

"Pouted silver carp is seasoned with soy sauce. It tastes tender and salty. It's a good match."

Production steps:

Step 1: remove viscera and abdominal black film of pouted silver carp, rinse with water, peel garlic and pat it for use;

Step 2: oil in the pot, add seasoning, main ingredients and water; cover the pot and start the "braised fish" function

Step 3: after cooking, take out the fish carefully, then put the scattered garlic into the pot, mix it with the soup, and then pour it on the fish.

Materials required:

Pout fish: 2

Onion: 5 segments

Soy sauce: 30g

Soy sauce: 20 ml

Large material: 1

Garlic: 8 petals

Pork: 50g

Ginger: 4 tablets

Salt: 3 G

Cooking wine: 15ml

Oil: 20 ml

Water volume: 400ml

Precautions: 1. When cleaning up the fish, take out the viscera carefully, so as not to break the gall and make the fish bitter; 2. Use beer instead of water to make the taste more fragrant; 3. Put the garlic while it is hot to make it smell better.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Jue Zui Lian Jie Sai Si Fang Cai