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Carp 700g

seasoning

salt

2 grams

soy

30 ml

scallion

1 root

ginger

1 block

cooking wine

15ml

light soy sauce

15ml

garlic leaves/shoots

1 root

white sugar

6 grams

water

250 ml

vegetable oil

15ml

The practice of braising three-scaly fish in brown sauce

1. Wash the oblique cut section of onion, peel and slice ginger; Three scales are scaled and gilled to remove all internal organs and black membrane in abdomen.

2. Use kitchen paper towels to suck the water off the fish first, and then suck the water off the internal organs.

3. Heat a pot in medium heat, and pour in twice as much oil as usual.

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4. Put the fish in for about 30 seconds, and don't push the fish immediately; Wait for about a minute to shake the pot. If the fish can be shaken, turn the fish over with a spatula and chopsticks before frying.

5. Shake the pot for about 30 seconds. If the fish can be shaken, shake the fish to one side, add onion and ginger to the pot, and fry the fragrance; Add cooking wine, add all seasonings except salt after cooking wine aroma, add hot water, and gently shake the pot to make the seasoning taste even.

6. Without covering the pot cover, use a small spoon to scoop up the soup and pour it on the fish until there is a thin bottom of the soup in the pot, taste the taste, then add salt and shake the pot to make the soup taste even. Wash, dry and chop the green garlic leaves, and sprinkle the fish on the plate.