Braised Ribbonfish in Brown Sauce

Braising requires frying the ingredients first，seasoning，then simmering till well done.The braised dishes are juicy，tender，and colorful.Famous braised dishes are braised sea slugs in brown sauce，braised fish dice in brown sauce，bouilli，and braised beef in brown sauce，etc.

Braised ribbonfish in brown sauce is a typical Shandong cuisine.The aroma of the seasoning reduces the fishy smell，and keeps the special flavor of ribbonfish，which is palatable with both salty taste and a bit sweet.

Recipe

Ingredients：

2 ribbonfish

Seasoning：

80g vegetable oil，one egg，5g shredded shallot，10g shredded garlic，5g shredded ginger，10g cooking wine，20g vinegar，20g soy sauce，5g salt，10g sugar，20g cornstarch-water mixture，100ml soup or water.

Trim the entrails from the fish.Chop the fish into 8cm cubes.Whisk the eggs in Cover the fish cubes with egg；pour the oil into the pan，heat，put the egg-covered fish in，and fry until brown.

Put shallot，ginger，garlic，salt，sugar，cooking wine and 100ml water and the fried-fish in the wok.

Heat till boiling，reduce to low heat，cover，and simmer for 5-8 minutes，then serve when the soup gets thick.

qingquang

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