Appropriate amount of silver carp tail

condiments

Onion amount

Ginger amount

Garlic right amount

chinese anise

Sichuan pepper

Proper amount of cooking wine

Proper amount of soy sauce

Appropriate amount of oyster sauce

Peanut oil right amount

Proper amount of vinegar

Proper amount of sugar

Appropriate amount of white pepper

Proper amount of salt

Proper amount of water

Steps of braising silver carp in brown sauce

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1. Fresh silver carp tail1000g. Remove scales, viscera and black film, wash and cut into finger-wide sections. Put the sliced silver carp into a container, add appropriate amount of salt, cooking wine and white pepper, stir well and marinate for 30 minutes.

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2. Peel and wash onion, ginger and garlic, cut them into onion segments, ginger slices and garlic slices respectively, and wash star anise and pepper for later use.

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3. Add proper amount of peanut oil to the hot pot and saute shallots, ginger, garlic, star anise and pepper.

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4. Pour in the marinated fish section and fry the fish section on both sides until it changes color.

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5. Cook a proper amount of cooking wine, soy sauce and vinegar, and gently turn the fish section to make it discolor.

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6. Add appropriate amount of water to the fish (bone soup is better), and then add a little oyster sauce and sugar to cook.

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7. Burn for about 20 minutes, and turn off the heat when the juice is thick.