How to braise barracuda in sauce

Braised Barracuda in Sauce is a traditional gourmet recipe , which can be seen in many restaurants. The braised barracuda with sauce has rich styles and diverse flavors, which are very popular. The saliva is almost flowing down during the conversation, come and learn how to make this dish with the editor of the cooking network !

Pike stew sauce ingredients introduced

Ingredients:

Barracuda (3 pieces, 600g) Soy sauce (50g)

Accessories:

Green onion (amount) of ginger pieces (amount) garlic (amount) of white vinegar (q.s.) soy sauce (q.s.) wine (amount) of sugar (amount) salt (amount) of salad oil (50 g)

The steps of braising barracuda in sauce:

1. Buy fresh barracudas and rinse them. First, use scissors to shave off the scales, then cut the belly and take out the internal organs and gills, tear off the black film, and rinse.

2. The bobbin head lean meat without using scissors gills from the head cut.

3. Prepare seasonings, white vinegar , cooking wine, light soy sauce for later use.

4. Cut green onion, sliced ​​ginger , smashed garlic into pieces, prepare salt, monosodium glutamate , sugar, and pepper noodles for later use.

5. Prepare old soup and soybean paste.

6. Heat a large iron pan, add salad oil and cook until it is 70 minutes hot.

7. Put the barracudas in an iron pan and fry them one by one. Because the body of the fish is longer, shake the iron pan to soak the barracudas evenly in the oil, that is, evenly heat.

8. Gently shake the pan body, the fish is shaking, when the fish is fried until golden brown, carefully turn over one by one to fry the other side until golden brown.

9. At this time, pour white vinegar along the side of the pot, cover the pot and simmer for a while to remove the fishy.

10. Add soy sauce, cooking wine, chopped green onion, ginger slices, garlic cubes, light soy sauce, pepper noodles.

11. Pour the old soup without the fish body.

12. Put in refined salt and sugar.

13. The large fire opened fire in turn.

14. Cover the saucepan and simmer for about 20 minutes.

15. Cut the Xiangqi into small pieces.

16. Open the lid to high heat to collect the juice.

17. Take out the pot and put it on the plate, pour the soup in the pot onto the fish, and sprinkle the chopped shallots on the fish for garnish.

18. Change the angle.

19. Finished picture.

Tips:

Braised barracuda with sauce should highlight the flavor of soybean sauce. Be sure to cook slowly over medium and low heat to prevent the soy sauce from getting stuck. Barracuda meat is fresh and tender. Do not cut in the middle to prevent the meat from being scattered during the stewing. You can cut the head from the gills. Using old soup as fish soup can increase the flavor of the sauce.