Braised fish

Braised fish

Introduction:

"Compared with stewed meat, stewed meat has a stronger color. Generally, it is fried with sugar to increase the red color of meat. And the Yellow stew will not fry sugar color, is also better to grasp, the color is lighter than the braised, yellow wine yellow, the color is very good-looking. The taste is also soft. It's a very common way to cook home dishes. "

Production steps:

Step 1: use raw soy sauce for fish tail, 1 tbsp for old soy sauce, 1 tbsp for 13 spices, 1 tbsp for salt, 1 tbsp for yellow rice wine, and marinate for half a day.

Step 2: wash the sauce off the top so that the oil won't get dirty when frying. Cut into pieces for standby. Put the starch in a bowl and set aside.

Step 3: dip the fish with starch, pat it, dip it again, pat it again, so that you can dip more.

Step 4: deep fry in oil pan to make it yellow. If you like crispy inside, deep fry more. It's delicious to deep fry crispy inside.

Step 5: pour out the excess oil, saute onion and ginger in the base oil. If there is starch residue in the base oil, it is unnecessary to thicken.

Step 6: pour in the marinated fish juice, put mushroom slices, rock sugar, half a bowl of yellow rice wine, and bring to a boil.

Step 7: put the fish in (pour the yellow rice wine to just submerge the fish), bring to a boil over high fire, and simmer over low fire for more than ten minutes.

Step 8: collect the juice in high fire and put in monosodium glutamate and shallot powder.

Materials required:

Fish tail: moderate amount

Lentinus edodes: right amount

Onion and ginger: right amount

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Thirteen spices: appropriate amount

Salt: right amount

Moderate amount: yellow rice wine

MSG: right amount

Note: when you turn big fire to small fire, you should pay attention to water, because the soup is very viscous, so it is easy to paste, so you must pay attention to it. Be careful when you turn over. Don't be rude.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: spiced