Braised Fushou Fish in Sauce
Ingredients: bean paste,salt,pepper,cooking wine,balsamic vinegar,onion,Jiang,garlic,edible oil,chicken powder,Fushou fish,yellow sauce
Recipe Recommendations
- Fushou fish art. 1
- bean paste half a spoonful
- yellow sauce 1 scoop
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- balsamic vinegar appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- pepper appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised Fushou Fish in Sauce
1
First, clean the fish, make a flower knife on the body of the fish, wipe well with cooking wine, salt, and pepper and marinate for 10 minutes.
2
Cut the ginger and onions into minced powder.
3
Mix with 1 teaspoon of yellow sauce and 1/2 teaspoon of bean paste.
4
Cut flowers with green onions.
5
Put the fish into the pan and fry until golden brown on both sides.
6
Add minced ginger and garlic and saute until fragrant, add in the mixed yellow sauce and saute until fragrant.
7
Add appropriate amount of water, add appropriate amount of balsamic vinegar, bring to a boil over high heat and change to medium heat until the fish is cooked and delicious.
8
Add chopped green onion, chicken powder and serve.Braised Fushou Fish in Sauce Make Tips
1. When frying fish, you can sprinkle a little salt in the pan, which makes the skin difficult. 2. Both yellow sauce and watercress are salty, and salt has been added when the fish is pickled, so there is no need to add salt during the cooking process. 3. Adding appropriate amount of vinegar when cooking fish can not only remove the fishy smell of fish but also enhance freshness.