Chinese Food
Braised green fish in brown sauce
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My hometown was in the Lihe River in Northern Jiangsu. When I was a child, my family was poor. In the early 1980s, my father paid 38 yuan a month. My mother's old hens were sold for school fees. I was very impressed that before the Spring Festival, I bought chickens with my brother on the street of the town, braved the snows flying all over the place. Three brothers often fish, touch shrimps, pick up eels, shoot birds with slingshot and catch frogs. Small fish and shrimps often eat a little. Big herring only burns in the Spring Festival. Today, I'm nostalgic. I'll cook a portion of herring.
Cooking ingredients
Cooking Steps
Step1:Kill the herring and wash it. Put it in a flat basin. Add wine, white wine, salt and marinate for 1 hour.
Step2:Hot pot. Drain oil. Put the sliced garlic, ginger and scallion into the pot. Stir fry. Add in fish. Stir fry. Add soy sauce, pepper oil, sugar. One time add cold water. Submerge the highest surface. Turn the heat to a low heat and simmer for 1.5 hours. Add soy bean and rice to cook together.
Step3:When the soup is dried, put it out and sprinkle with green garlic.
Cooking tips:When stewing on a small fire, you should use a shovel to copy the bottom and anti stick pot every other time. If you don't fry the fish in Northern Jiangsu, you should take care of it when you dish it and prevent the fish pieces from breaking. There are skills in making delicious dishes.
