braised fish pieces

The contrast between braising and braising is that the color of braising is thicker, and sugar color is usually fried to increase the red color of the meat. However, braising will not be stir-fried with sugar color, and it is easier to control. The color is lighter than braising, and it is yellow with yellow rice wine, and the color is very beautiful. The taste is also softer. It belongs to a very common cooking method in home cooking.

Recipe Recommendations

fishtail appropriate amount
mushrooms appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
rock sugar appropriate amount
shisanxiang appropriate amount
salt appropriate amount
yellow wine appropriate amount
MSG appropriate amount

spiced
braised
three-quarters of an hour
simple

Steps for braised fish pieces

Use light soy sauce, one tablespoon each of soy sauce, one teaspoon of soy sauce, one teaspoon of thirteen spices, one teaspoon of salt, and one teaspoon of rice wine for half a day.

Wash off the sauce so that the oil will not be stained when frying. Cut into slices for later use. Place starch in a bowl and set aside.

Dip the fish pieces with starch, pat them, dip them again, pat them again, so that you can get more.

Put it in an oil pan and fry it to turn yellow. If you like it to be crispy inside, you will fry it more. It will be delicious until it is crispy.

Pour out the excess oil and saute the chives and ginger in the base oil. There is starch residue in the base oil, so you can skip the thickening.

Pour in the juice of the pickled fish, add mushroom slices, rock sugar, and half a bowl of rice wine, and bring to a boil.

Put the fish pieces in (the rice wine you pour must have just submerged the fish pieces), bring to a boil over high heat, and simmer for ten minutes on low heat.

Collect the juice over high heat and add the MSG and chives.