Steamed fish in soy sauce (Hong Shao Yu)

Steamed fish in soy sauce is the basic craft of Chinese dish. The signs are it looks red and glossy, rich in smell and thick sauce. Both sides are fried the disc is the fish, golden yellow, is a thin layer of skin will be crispy on the top left before you, from the hot oil pot. This is the crucial step in the formation of the luster, or you can use a dish that looks dark and is torn to pieces during cooking haveProcess.

Ingredients:

a). For Step 1: 4 ~ 5 slices of grass carp (or other fish you prefer) 1 tablespoon cooking wine 1 / 2 cup soy sauce
b). ) For step 2: 5 slices of ginger 1 green onion (scallion. Chop into several pieces. 3 tablespoons oil
c). Step 3:
4 star anise A piece of cinnamon 4 tsp sugar 1 / 2 cup soy sauce 2 cups water
d). For Step 4:
2 tablespoons cooking wine, monosodium glutamate ShotGlutamate Method:
Marinate fish in wine and soy sauce for about 2 hours for best results. Heat oil and 80%. Chopped spring onions and ginger. Add fish and fry until golden. Remove fish. Add c) pot boil. Then simmer until thick. Find star anise. Add a large spoonful of ketchup and bring to a boil. Put fish sauce back to Step 3 Add wine. Let simmer until it thickens.
Cooking time: 20 minutes

Food --Information:

Yield: 4 servings

Each serving contains:

Calories: 277.5

Protein: 20.1 g
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