Braised golden back red silk fish

Braised golden back red silk fish

Introduction:

"After I couldn't get along with bigeye in a row, I found a new kind of sea fish in the supermarket freezer. It's very tender. The salesman said that the price is the same as the goldfish. He didn't know his name. Even the label on the package says it's goldfish. Then I'll call it golden back red silk fish. Or use sweet and sour or braised delicious. Wife late pregnancy to eat fish every day, so hard to do fish ah. Fish is very nutritious, not only for pregnant women, but also for others. "

Production steps:

Step 1: buy fish. I bought two. Finally decided to fry only one. Because I'm going out to drink. So I went home to cook for my wife in the afternoon. Then go out P.
The fish's back is golden. All the way to the tail, it's gold. So it's beautiful.

Step 2: wash the fish. Hang it to dry the fish.

Step 3: fry fish. The method of frying fish without sticking to the pot can be seen in my diary: Braised big eye fish.

Step 4: you can prepare ingredients when frying fish. Scallion scalpel, chopped shallot, chopped pepper, chopped garlic, shredded ginger, dried Douchi soak in water.

Step 5: my ten tips for frying fish not to stick to the pan, to ensure that it doesn't stick to the pan this time. ha-ha.

Step 6: I forgot to write the material just now. Dice the tomato.

Step 7: fry the fish and put it out of the pot. The remaining oil is heated and flavored. There's nothing particular about the order of home cooking. It's OK to rush in.

Step 8: add diced tomato, stir fry for a while, soften and juice out. Add water and simmer. Then add soy sauce, vinegar and sugar.

Step 9: put the fried fish in. Simmer over medium heat for 5 minutes. Taste the juice. If you don't think it's sweet and sour enough, you can make it up.

Step 10: after stewing. Bring out the fish. Take away the rest of the soup. Pour in the sesame oil and water. Then pour it on the fish. Then sprinkle the scallion on the fish. You can eat it.

Materials required:

Golden back red silk fish: moderate amount

Tomato: one

Shallot: a short section

Garlic: right amount

Shallot: moderate

Shredded ginger: right amount

Douchi: right amount

Dry pepper: right amount

Starch: right amount

Soy sauce: moderate

Vinegar: right amount

Cooking wine: moderate

Sugar: right amount

Peanut oil: right amount

Xiaomo sesame oil: appropriate amount

Note: the key of this dish lies in the taste of frying fish without sticking to the pan and sauce.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sour and salty