Braised fish with soy sauce or soy sauce?

Braised fish with soy sauce or soy sauce

The old-fashioned function is to improve the color of the dishes. Soy sauce is mainly used to improve the taste and increase the taste of dishes. My advice for you to burn fish is to put the raw extract on it first. If the color does not meet your requirements, put it again. As for the fish you want to burn out, it's delicious. It depends on your grasp of taste and lightness, followed by the heat. "Big fire tofu, small fire fish," burning fish must be fine and slow fire, so as to ensure that the fish out of the tender meat.

What kind of soy sauce for braised fish?

Steamed fish and oyster sauce, recommended by Haitian and Lee Kum Kee, taste quality is good, but Lee Kum Kee is more expensive. It is recommended that you use sauce steamed fish flavored soy sauce, which is rich in the first soy sauce juice, full of active ingredients such as amino acids, and the seafood essence scallop sauce which is one of the “8 jellyfish” is more suitable for steamed fish And seafood cooking, can bring out the sweet and delicious seafood!

Home-made braised fish practice

1. The fish cut the cross knife, added white wine, marinated in soy sauce vinegar for more than 5 minutes

2. Put the oil in the pot, the oil temperature should not be too high, the palm of your hand can heat the fish

3. Turn over after two minutes of frying and fry for two minutes.

4. Ginger and onions

5. Add lobster sugar and fry the fish