Methods and steps of braising mandarin fish in brown sauce
Braised mandarin fish in brown sauce is a very classic Sichuan dish. Its production process is not only simple and easy to learn, but also delicious. It is very popular among diners. Now let's introduce the methods and steps of braising mandarin fish in brown sauce in detail.
Material Science:
1. One mandarin fish (about 750g);
2. Scallion, ginger and garlic;
3. Appropriate cooking wine;
4. Appropriate amount of light soy sauce and regular soy sauce;
5. Appropriate amount of white sugar;
6. Appropriate salt;
7. Chinese prickly ash granules in proper amount;
8. Proper amount of clean water.
Production process:
1. Clean the mandarin fish.
Remove the scales, viscera and head of mandarin fish, and chop them into three or four sections for standby. Rinse repeatedly with clean water for several times, and be careful not to damage the fish. Dry the fish with kitchen paper and set aside.
2. Stir fry in a hot pot with cold oil.
Heat the oil in the pan and put in the onion, ginger, garlic and pepper, stir fry until fragrant and then remove. Put the fish pieces into a hot pot and fry them on both sides until the skin is golden. During this period, spray cooking wine to improve the taste and avoid oil sticking to the bottom of the pot. Take out the fried mandarin fish and put it on the plate.
3. Make spices.
Leave the bottom oil in the pan, heat the pan, put in the onion, ginger and garlic, stir fry until fragrant, add water, pour in the soy sauce and soy sauce, add some sugar and salt, and cook until almost juicy. The sauce produced in this way has a strong taste and delicate taste. Pour the seasoning into the dish with mandarin fish, and pour the steaming sauce on it.
4. Braise.
Pour the pan with sauce sauce directly into the plate with fish pieces, bury the mandarin fish in the sauce sauce, cover the steaming pot, adjust the heat, stew for five or six minutes, let the fish taste, and then out of the pan.
5. Boil.
Pour a little sesame oil and chopped green onion before cooking to improve the taste. Braised mandarin fish is bright red in color, fresh and tender in flesh, and fragrant. It is an indispensable delicacy in home cooking.
So far, the detailed introduction of the practice and steps of braised mandarin fish in brown sauce is over. I believe that with careful operation, you can easily make delicious braised mandarin fish at home. Wish everyone can make perfect braised mandarin fish!
