Tag Archives: Braised

Braised fish in soy sauce

Braised fish in soy sauce.
The mouth of the fish, with fish mouth, Chinese sturgeon, fleshy, rich in pectin, to dry into the dishes, fresh, can. “Braised fish in soy sauce mouth” to dry mouth into the cooking, Sichuan is a famous Chongqing dish. This cuisine for sturgeon mouth several times to cook, so soft, with mushrooms, ham, pork knuckle, cabbage, red soup, with slow fire slow harvest food, juice color is bright red, fresh mellow thick, soft, winter and spring season, taste delicious.
Raw materials
Ingredients: 1000 grams of sturgeon solution.
Ingredients: 50 grams of mushrooms, ham 50 grams, 50 grams of chicken, pork meat 250 grams, 2 pairs of wings, chicken feet, 2 to 150 grams of fresh cabbage. Spices: 100 grams of Shaoxing wine, salt 5 grams, ginger 15 grams, 50 grams of onion Festival, pepper 2 grams, 10 grams of sugar, monosodium glutamate 2 grams, chicken soup 15 grams, 15 grams of fat,
System of law
(1) dry mouth of sturgeon into the boiling water pot, stew for about 90 minutes, remove scrape off sandy, deputy bone, washed, cut into 4 cm long, 1.5 cm wide stripe, reentry boiling water even boil for 3 Liang Sheng into the aluminum pan, add chicken broth (500 grams), with small fire 90 minutes out. Flowering Chinese cabbage to tendons washed, cut into 7 cm long, chicken wings, chicken feet in boiling water boil for a short while, into the aluminum pot bottom. Pig elbow in boiling water boil for a short look at the pieces of spare.
(2) wok stir, the next essential oils (50 grams) burning heat troughs twelve months later into the ginger, onion and stir fry until fragrant. Add chicken soup (750 grams), salt (4 g), sugar, color, pepper powder, pig elbow, fish hatched Shaofei, do floating foam, pour put chicken wings, chicken feet at the bottom of the aluminum, move to a small fire burning, pick to chicken wings, chicken feet, pig elbow meat, onion ginger move to stir admiral Decoction concentrated close, placed MSG push the uniform.
(3) another wok stir at home, lard oil till the 6 into the heat, flowering Chinese cabbage fried a few, chicken soup, mushrooms, ham, sliced chicken, white salt burn tasty, put the tray at the bottom, then the fish mouth even juice poured cover of the top.

Delicious Braised fish

Braised fish
Skin is the seafood in precious dry products, rich in protein and fat, “onions burn skin” is one of the traditional dishes of Sichuan, use dry skin first with blisters on the soft, and then boiling water boiled several times, and then add onion, soup simmer slow fire until crispy juice thick. A vegetable juice thick and shiny, waxy skin soft, mellow taste and rich flavor of onion.
Raw materials
The main water fish skin 600 grams.
Ingredients: chicken meat 300 grams, 200 grams of white onion, ginger 20 grams.
Seasoning: salt 4 grams, 10 grams of soy sauce, soup 500 grams, Shao liquor 25 grams, wet starch 15 grams of sesame oil 100 grams of 15 free pigs.
System of law
(1) wash the skin, cut growth 7 cm wide and 3 cm strips, in boiling water for several times; chicken chop block; white onion wash, cut into 7 cm long segment. Ginger shoot broken.
(2) wok stir, put the pig oil (50 grams) burning heat troughs twelve months later, stir fry under the chicken pieces, ginger, spring onion (50 grams), salt, Shaoxing wine, stir well, broth, soy sauce into skin, the soup to boil the pot to move to a small fire slow burning, until the skin to soft tasty.
(3) on the other with the wok set when the fire, put the pig oil burning troughs twelve months, scallion saute, pour juice a broiled fish skin and fish placed in the pot to burn for a few minutes, wet starch thicken received juice, concentrated juice pour sesame oil and uniform, pan code into a container with the chicken of the tray.