Braised fish with black bean sauce

Braised fish with black bean sauce

Introduction:

"Yesterday, I was caught by a friend on my microblog and gave me more than 50 Jin of fish. It's been a day for me. Two big fish split into the refrigerator. There are more than 30 carp crutches. Some of them were given to the neighbors, and the rest were stewed in lobster sauce. My family generally do not like to eat carp, mainly eating some trouble. However, today's carp stewed for a long time, with strong sauce flavor, crisp meat, thick juice and excellent taste. More than half a catty of carp is called carp, and less than half a catty is called carp crutch. That is, the bigger one is called carp, and the smaller one is called carp crutch. The protein of carp is not only high in content, but also good in quality. It can supply essential amino acids, minerals, vitamin A and vitamin D to human body. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life

Production steps:

Step 1: get ready for the carp.

Step 2: remove the scales, gills and internal organs of the fresh carp, clean them, and marinate them with cooking wine and salt for 10 minutes.

Step 3: prepare onion, ginger, garlic and Douchi.

Step 4: heat the oil in the pan and put in the fish. Leave the oil in the pot, add the lobster sauce and pepper and stir fry.

Step 5: deep fry until both sides are golden and remove.

Step 6: leave the bottom oil in the pan, add the Douchi and pepper and stir fry.

Step 7: add onion, ginger, garlic and chili star anise and stir fry until fragrant. Pour in water and bring to a boil. ten

Step 8: add soy sauce, sugar, wine, vinegar and salt.

Step 9: pour in water and bring to a boil.

Step 10: put the fish in the high heat, bring to a boil, turn to low heat, simmer until 1 hour, then the soup can be dried.

Materials required:

Carp crutches: right amount

Douchi: right amount

Onion, ginger and garlic: right amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Vinegar: right amount

Pepper: right amount

Star anise: right amount

Cooking wine: moderate

Note: be sure to simmer in low heat, and don't turn the shovel in the middle. Because the fish is very crisp and easy to break. When it's full, it's light

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor