braised fish
Ingredients: soy sauce,chicken essence,salt,grass carp,Jiang,garlic,starch,vinegar,sugar,rice wine,garlic,millet pepper
Recipe Recommendations
- grass carp a
- Jiang appropriate amount
- garlic appropriate amount
- garlic two
- millet pepper several;
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- rice wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- vinegar appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for braised fish
1
1. Wash the grass carp, cut it into Mahjong sized pieces, without the head or tail, and add a large teaspoon of salt and marinate for 15 minutes;
2
Cut the ingredients for later use;
3
Wrap the fish pieces with starch and fry them in an oil pan;
4
Fry until golden and crispy skin is taken out of the pan;
5
Leave the bottom oil in the oil pan, add ginger, garlic, and pepper and stir-fry until fragrant;
6
Cook in 50ml rice wine, 30ml-50 soy sauce, add a small spoon of sugar and vinegar, and a small bowl of water;
7
Pour in the fried fish pieces, turn the water to low heat, and cook until the soup is thick, about 5-8 minutes;
8
When it is about to be cooked, add garlic white, add a little chicken essence (or not), sprinkle some garlic leaves and shredded pepper before taking out of the pan to serve out;