fish in brown sauce

Main component: 1 bass.

Adjuvant salt 2g cooking wine 1 tablespoon minced garlic (10g) 2 tablespoons onion 15g ginger slices 15g soy sauce 2 tablespoons sugar 10g star anise 1 oil, and appropriate amount of Le Jia old hen soup 1 capsule.

The practice of braising fish in soy sauce

1. Clean the fish, and after washing, cut several paths diagonally on the fish, but don't cut them off.

2. Add salt and cooking wine to the fish and let it stand for 20 minutes to remove the fishy smell.

3. Heat the oil in the pot to 50% heat, fry the fish in the pot until both sides are golden, and take it out for later use.

4. Leave a little oil in the pot, keep the oil temperature, saute shallots, ginger slices and minced garlic until fragrant, and then add fish.

5. Add water and star anise, add soy sauce, sugar and Le Jia old hen soup, and bring to a boil.

6. After the thick soup treasure melts, it will make the soup layer by layer, mellow and delicious. Continue the fire until the soup is dry, and then take it out.

Cooking 1. The treatment of fish is mainly to remove gills, scales and internal organs. Be careful at every step to prevent fishy smell and bitterness. In addition, pickling fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami flavor.

2. When cooking fish, adding thick soup treasure to the soup can make the sauce thick, fragrant and smooth, and even have a layered feeling. Be careful when you cook the soup, don't put it in late.