Hong Shao Yu (Braised fish in soy sauce) Recipe


Braised fish in soy sauce is a key of all Chinese dishes you enjoy. The unmistakable highlights are it looks reflexive and red, wealthy in fragrance, and thick in sauce. The two features of the fish cut must be singed to get (brilliant yellow). A light firm layer of coat ought to be left on the top before removing it from the hot oil pot. This is the basic advance of making the sparkle, or you may have a dish that looks faint and gets destroyed during the cooking cycle. 


Fixings 


6 cuts grass carp (or other fish you like) 


4 Tbsp. cooking wine 


1/3 cup soy sauce 


5 cuts of ginger 


1 green onion (Chop them into fine pieces) 


3 Tbsp. oil 


4-star anise 


1 cinnamon 


4 teaspoon sugar 


1/2 cup soy sauce 


2 cups of water 


run of monosodium glutamate 


ketchup 


Strategy 


Marinate fish in soy sauce and water for around four hours. You can chop down the marinating time, yet 3.5-4 hours is the best for the best outcomes. 


Warmth oil to 80%. Include ginger and slashed green onion. Ginger is fundamental in Chinese dishes and ought not be skipped. Include fish and fry till brilliant yellow. Take out the fish. 


Include 4-star anise, 1 cinnamon, sugar, soy sauce (1/2 cup), 2 cups of water, and glutamate to the pot, bubble it. Stew for 8 minutes or until thick. Select star anise. Include ketchup for taste and carry it to bubble. 


Set fish back to the sauce. Blend wine. Stew till it gets uniform and thick. 


Cooking time: 25 minutes 


Healthful data 


Yield: 4 servings 


Each serving gives: 


Protein: 20.1 g 


Calories: 277.5








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