Braised chin in brown sauce
[Braised Chin] is also quite famous in Zhejiang cuisine. The so-called 'chin' refers to the head of a grass carp. There is also a dish called "Braised Chasing", and 'Chasing' refers to the fish tail.
Recipe Recommendations
- Caoyutou of 2
- red pepper appropriate amount
- green garlic appropriate amount
- onion appropriate amount
- ginger appropriate amount
- soy sauce 3 tablespoons
- sugar 2 tablespoons
- Weilin 4 tablespoons
- qingshui half a cup
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Braised chin in brown sauce
1
Clean the fish head and cut it in half.
2
Connect the tops, rinse the section of the fish head with water, and wipe dry.
3
. Heat in a non-stick pan, pour in 5 tablespoons of vegetable oil, add the fish head, and fry it on both sides over low heat to brown.
4
Put all seasonings in a bowl and mix well.
5
Pour the seasoning into the pan.
6
Add shredded green onions and ginger to boil, reduce heat and simmer until the juice is slightly dry, add shredded green garlic and shredded red pepper before starting the pan.