Braised opium fish with sauce

Braised opium fish with sauce

Introduction:

"Today, I met fresh opium fish in fish food. The meat is tender and white, delicious and plump. In fact, whether steamed or braised, sauce stew, are delicious. It's rare to meet fresh fish in the off season. In order to taste better, today's sauce stewing method is that fresh fish is best served with pancake, which is also our hometown's favorite dish. "

Production steps:

Step 1: Opium fish, to scale to head, to viscera, clean.

Step 2: cut the fish.

Step 3: heat the pan and add oil. After the oil is hot, add onion, ginger, garlic and dry red pepper to saute until fragrant.

Step 4: add fish.

Step 5: add soy sauce

Step 6: add cooking wine

Step 7: shake the pan to prevent the fish from sticking to the bottom.

Step 8: add rice vinegar

Step 9: add salt

Step 10: add pepper

Step 11: add sugar

Step 12: put onion, ginger and garlic slices on the fish

Step 13: add water

Step 14: water over fish.

Step 15: change the medium heat to slow stew after firing the fish soup.

Step 16: dry the soup and add coriander

Step 17: continue to dry the soup and leave a little.

Materials required:

Opium fish: 1000g

Oil: right amount

Scallion: right amount

Pepper: right amount

Vinegar: right amount

Coriander: moderate

Sugar: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: Opium fish itself is very big, due to family conditions, so it is necessary to cut off the cooking pot and then platter.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh