condiments

Carp 1 lotus root 1 knot

Sweet potato 1 mung bean 200g

condiments

Appropriate amount of sweet noodle sauce and seafood sauce

Proper amount of oyster sauce and tomato sauce

Appropriate amount of soy sauce and sugar

Appropriate amount of ginger and onion

Appropriate oil and salt

Steps of braising fish in soy sauce

1.？ Mix sweet noodle sauce, tomato sauce, seafood sauce, oyster sauce, soy sauce and a little sugar into a rich sauce;

2.？ Slice squid, add ginger slices and green onions, and add half of the sauce;

3.？ Take disposable gloves, grab them evenly, cover them with plastic wrap and marinate for two hours;

4.？ Prepare other raw materials: green beans, French fries and lotus root strips;

5.？ Put the right amount of oil in the pot, take out the ginger slices and onion segments in the pickled fish and stir fry them inside;

6.？ Stir-fry until fragrant, then add appropriate lotus root strips, French fries and green beans and stir-fry together;

7.？ Stir-fry and add appropriate amount of salt to taste;

8.？ Cover the pot and stew for five minutes;

9.？ Uncover the pot cover and put the pickled fish pieces on the disk;

10.？ Pour the marinade and the remaining half of the sauce on the surface of the fish;

1 1.？ Cover and simmer for 10 minutes to turn off the heat;

12.？ Serve directly and sprinkle some shallots on the surface; ?

13.？ Let's have a plate.

skill

1. Mix tomato sauce, sweet noodle sauce, seafood sauce, oyster sauce and soy sauce according to the ratio of 2:1:1,and add a little sugar, the amount can be slightly larger;

2. Slice the catfish, add appropriate amount of ginger slices and onion segments, add half of the sauce and marinate for two hours;

3. Take out the ginger slices and onion segments in the pickled fish, add a proper amount of oil, put them in a pot for incense, add ingredients to stir fry, and add salt to taste;

4. Cover the lid (according to the water content in the vegetables, you can add a small amount of water, usually not because the vegetables contain water) and simmer for ten minutes on low heat to make the vegetables five-ripe;

5. Put the marinated fish fillets on the surface of vegetables, add the remaining sauce twice, cover with stew 10 minutes until fully cooked, and sprinkle some shallots on the surface;

6. Stews can be adjusted according to your favorite taste. It is said that there are as many as ten kinds of vegetables in yellow; You can also stew chicken wings or meat and other things, but you should extend the stew time accordingly; Don't limit the raw materials of the sauce to three kinds, just like the seafood sauce I added today, which can increase the umami flavor and taste;

7. To cook this dish, it is best to choose a pot with strong sealing and non-stick pan. Choose a nice pot and serve it directly.