Braised fish in soy sauce is the fundamental craft of Chinese language dish. The distinguishing traits are it seems pink and shiny, wealthy in odor and thick in gravy. Each side of the fish slice have to be fried to grow to be golden yellow, a skinny crispy layer of pores and skin ought to be left on the highest earlier than you are taking it out of the new oil pot. That is the important thing step of forming the gloss, or you could have a dish that appears gloomy and will get torn to items throughout cooking course of.
Components:
a). For step 1:
- 4 ~ 5 slices grass carp (or different fish you favor)
- 1 tablespoon cooking wine
- 1/2 cup soy sauce
b). For step 2:
- 5 slices of ginger
- 1 inexperienced onion (scallion). Chop into few items.
- 3 tablespoons oil
c). For step 3:
- 4 star anise
- A chunk of cinnamon
- 4 teaspoon sugar
- 1/2 cup soy sauce
- 2 cups of water
d). For step 4:
- 2 tablespoons cooking wine
- sprint of mono sodium glutamate
Methodology:
- Marinate fish in wine and soy sauce for over 2 hours for finest consequence.
- Warmth oil to 80%. Add chopped inexperienced onion and ginger. Add fish and fry until golden. Take out fish.
- Add c) to pot, boil it. Then simmer until thick. Pick star anise. Add an enormous spoonful of ketchup and boil up.
- Put fish again to gravy from step 3. Add wine. Simmer until it turns into thick.
Cooking time: 20 minutes
Dietary data:
Yield: 4 servings
Every serving supplies:
Energy: 277.5
Protein: 20.1 g
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