fish in brown sauce

Braised fish production materials: main ingredients: 1000 grams of giant fish. Accessories: 80g of lard (suet). Seasoning: 10g vinegar, 50g garlic (white skin), 6g salt, 5g shallot, 20g sugar, 50g vegetable oil, 10g ginger juice, 30g white sugar, 3g star anise, 3g monosodium glutamate, 2g ginger, 5g starch (corn), 25g cooking wine and 30g soy sauce. The characteristics of braised fish: deep red color, bright juice, salty and sweet taste, tender and delicious. The practice of braising fish: 1. Slaughter the fish (catfish), remove gills, scales and internal organs, wash and control drying, cut the fish into two pieces with diagonal cross knives on both sides, and marinate it with ginger juice and cooking wine; 2. Cut the suet into small cubes; 3. Slice 20 grams of garlic, dice 30 grams, and shred onion and ginger; 4. Add oil to the frying spoon and heat it to 70% to 80%. First, put the fish head section and then the fish tail section. Add suet and diced garlic and take them out together when they turn golden yellow; 5. Add oil to the spoon, add star anise petals, and make it fragrant. Stir-fry the pot with shredded onion, shredded ginger and garlic slices, cook the wine, add broth, and spoon the fish, fat diced garlic and burn them together; 6. When the soup boils, cover it and turn it to low heat. When the fish is tasty, turn to high heat to collect the juice, add the sugar color, adjust the mouth, put the fish in a plate, hook the remaining juice with a little sauce, pour the oil on it and pour it on the fish. Tips for making braised fish: 1. When stewing fish, the soup should not pass the fish. When collecting the juice, pour the juice on the fish with a spoon to make the fish taste good; 2. Because of the frying process, 1500 grams of vegetable oil should be prepared.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)