Chinese Food
Braised fish in brown sauce
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Today, I went to the supermarket and bought a big Wuchang fish. Make the children their favorite braised Wuchang fish. Today, I added a little oyster sauce to the fish. It's very delicious. Some small ones are competing for it.
Cooking ingredients
Cooking Steps
Step1:Wuchangyu scrapes off the scales, removes the internal organs, cleans up the fish, cuts the slanting knife, evenly spreads a layer of salt and marinates for 30 minutes.
Step2:The fish is pickled. Instead of kitchen paper towel, use tianhi Meihua paper towel to dry the water on the fish. When frying the fish, don't worry about splashing oil any more.
Step3:Peel and chop the garlic. Peel and dice the ginger. Cut the dried pepper into sections. Wash and cut the onion into scallions.
Step4:Heat the pot and add some oil to make it 70% hot. Put in the Wuchang fish that has dried water. Fry slowly over medium low heat. Pour the hot oil on the fish while frying. The fish skin will be complete and won't break.
Step5:Fry the fish until both sides are golden.
Step6:Pour out the extra oil. Leave only a little base oil. Put in ginger, garlic, dried pepper and prickly ash and fry them over low heat to make them fragrant.
Step7:Spray in 2 tablespoons vinegar. Add some water. Add 1 tablespoon soy sauce. Don't put too much soy sauce in brown sauce, or the color will be too deep, which will affect the beauty
Step8:Put in 2 scoops of oyster sauce again. Turn it gently.
Step9:Simmer slowly for about 3 minutes. Let the fish taste good. Remember to turn over in the middle. (turn the fish over gently. Don't spoil the fish.)
Step10:When the soup thickens, add some chicken essence and onion to taste. Turn off the heat and leave the pot.
Step11:Finished product drawin
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Cooking tips:When you fry the fish, fry it slowly on a low heat. Pour hot oil on the fish while frying. Don't always turn the fish over. There are skills in making delicious dishes.
