Ingredients

Main Ingredients

2 Pelteobagrus fulvidraco

Salt

Seasoning

Salted oil

Moderate

Vinegar

Moderate

Ginger

Moderate

Lao Soya Sauce

Moderate

Hua Diao Wine

Amount

Sugar

Amount

Garlic

Amount

Braised Angus Fish

1. Angus Fish clean, fry the fish over a high heat, under the ginger

2. Drizzle Huadiao wine, dark soy sauce, vinegar, a few drops of sugar, simmering on a low heat, high heat to collect the juice, and finally sprinkle with crushed garlic (according to personal taste in the appropriate amount) (Add salt)

Cooking tips

Some people feel that there is a very heavy earthy flavor to do angus fish, it is true that, without doing a good job, this earthy flavor is very heavy, how to lift this problem it, as a folk food I can tell you a good way. Ginger is essential, in addition, I use Huadiao wine, may be these people usually put, red vinegar drops two drops of words, together with the simmering and then juice, taste that can not eat the sour taste, the earthy taste is also lifted, of course, and all the auxiliary ingredients neutralized, just play the accent, so do the process of the fish: frying - under the ginger - yellow wine - soya sauce - vinegar - sugar - slow simmering - high-fire juice.

This dish I again did not put water, because the yellow wine has water but the flavor of the wine with the stew will evaporate, and the fish itself has water, so the small fire stew is very critical, so that the flavor will slowly go in. The last rich fish sauce do not need thickening, so I never like fresh fish to put a pot of water down, under so many spices, that's not my style, simply can not eat the fresh flavor of the fish itself.