MySheen

Always roast fish

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Clean green fish. 500 grams of Shao wine. 50 grams of soy sauce. 75 grams of sugar. 40 grams of spring onions. 8 grams of ginger. 3 grams of water starch. 10 grams of sesame oil. 5 grams of cooked lard. 75 grams (cooking method) 1. The herring meat is chopped into pieces, about 10 cm long, 2.5 cm wide and 1.5 cm thick. two。 Heat the wok over high heat, scoop in the cooked lard and add the chopped onions.

(main materials and auxiliary materials)

Pure green fish.. 500 grams of Shao wine. 50 grams of soy sauce. 75 grams of sugar. 40 grams of spring onions. 8 grams of ginger. 3 grams of water starch. 10 grams of sesame oil. 5 grams of cooked lard. 75 grams

(cooking method)

1. The herring meat is chopped into pieces, about 10 cm long, 2.5 cm wide and 1.5 cm thick. two。 Heat the wok over high heat, scoop in cooked lard, add chopped onion and ginger, pan-fry the fish on both sides, then add Shao wine to simmer, add soy sauce, sugar and water 250 grams, turn to low heat and cook for about 10 minutes, until the juice thickens, thicken with water and starch, turn the fish over, pour in sesame oil, serve.

(process key)

When cooking fish, you are diligent in shaking the pot to avoid living at the bottom. The dish is rich in oil and red sauce, salty, sweet and delicious, which is the authentic flavor of Yuanxi cuisine.

(flavor characteristics)

Braised fish is a traditional famous dish in Wuxi, which is rich in red sauce, salty and sweet, which can best reflect the characteristics of Wuxi cuisine. It is called old roast, but the fish is very fresh and tender. Due to different materials, a fish can cook several famous dishes, such as water, fish head, head and tail, middle section, belly tire, chin and so on. You can imagine the popularity of the old cooking style.

 
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