The stewed fish with brown sauce is fried with the non-stick pan first Suck the oil crisp _ and cook the skill

The stewed fish with brown sauce is fried with the non-stick pan first Suck the oil crisp _ and cook the skill
Raw materials: Luo 0.5 of fish, getting red the intersection of millet and hot 2, fragrant the intersection of spring onions and 100, 10 of ginger, the intersection of garlic and 10, eight 1, several of Chinese prickly ash. Oyster sauce 1 teaspoon, always smoke 2 teaspoon ( And don't use the salt when always releasing with the oyster sauce) , half a teaspoon of gourmet powder, half a teaspoon of pepper powder, a soup spoon of yellow wine, small bowl of starch 1 of water.
Method: 1. Luo is not slaughtered and is cleaned by fish, remove black peritoneum. 2.Fragrant spring onions slice, ginger garlic cut thick slice and millet hot to cut one. 3.Slip away not glueing in the frying pan pan with a little oil, accuse of offering the surplus oil. 4.Luo it is fish that play easy to spend after the knife, wipe with some ink starch evenly, accuse of doing. 5.The pan cooks heat, put the fish, fry to the two sides sallowly and take out. 6.Put octagonal, Chinese prickly ash and the intersection of ginger and garlic in the pan, quench into, boil by 500 fresh water or broth. 7.Spread in pots of bottom side by side whole fragrant spring onions of root, put fish that fry, with smoke always and oyster sauce, pepper powder boil. 8.It is hot to sprinkle the millet when the fish stew to be very ripe, thicken soup, sprinkle the fragrant spring onions section.
The light spot of keeping in good health: The fish contain high-quality protein, fat content is little too. But the traditional stewed fish with brown sauce needs a large amount of oil to fry, the mouthfeel is soft and tender, but introduced a large amount of oil. If make the fried fish into frying with non-stick pan, can fry the fish to the duration and degree of heating with the few oil like this. Replace some salt with the oyster sauce while cooking the fish, not only has increased the fresh flavor also reduced the consumption of the salt. If does not think the fish that fry out are still fragrant enough, can pat fish's body evenly with a little wet starch, then add a little oil to fry well donely with the non-stick pan. Not only suck the oil little like this, but also more crisp after frying.

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