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Welcome to an intriguing culinary journey where we will explore the secrets of braised fish with the North’s distinct taste. In this unique episode, we have the privilege of listening to the master herself, the mother-in-law of the North, as she generously shares her traditional recipe for preparing this delectable dish. Braised fish holds a special place in the hearts and taste buds of Northerners, as it encapsulates the vibrant flavors and culinary heritage of the region. Join us as we delve into the art of braising fish and discover an unforgettable taste that transports us to the North’s enchanting culinary landscape.
Fish has many different variations. For example, the delicious dish of braised scad with bamboo shoots, or the extremely delicious mouth-watering salmon scrub. But have you ever tried with the typical dish of the North – braised fish with soy sauce or not? Come join us in the kitchen!
Cooking time : 150 minutes
For : 2-4 people to eat
Ingredients for making braised fish with soy sauce
- 2 carp (or drifting fish, carp…) about 1kg
- 200g pork belly ()
- 100ml soy sauce
- 1 branch of ginger, fresh lemongrass, dangerous chili, red onion, green onion
- Seasoning: seasoning, soup powder, pepper
How to make braised fish with soy sauce
Step 1: Prepare ingredients
The carp you buy are washed, then cut into 5cm thick pieces. Bacon is only washed and sliced thinly. You can also use the meat with cartilage to store it, which is also very delicious, crispy and delicious!
Lemongrass is smashed, ginger is cut into slices, then lined under the fish stock pot so that it does not stick to the bottom of the pot and is burnt. Moreover, this way makes the food more delicious and fragrant. Remember to leave some ginger to put on the fish! Red onion peeled, scallions cut into pieces 3-5cm long .
Step 2: Fish stock
After preparing the ingredients, put the crushed lemongrass and sliced ginger into the bottom of the pot . Arrange carp and bacon on top. Then put all the remaining ingredients on top of red onion, green onion, chili pepper, and ginger.
Finally, the soul of the dish – soy sauce. You put 100ml of cork sauce into the fish pot. Start on the stove and stock with low heat . This dish needs about 2 hours of storage time before the sauce is absorbed into the fish.
Remember to cook with low heat so that the fish is cooked from the inside and soaked in the sauce! If the water is dry, add some filtered water and keep storing.
After the storage is complete, you can re-season to taste, about ½ teaspoon of seasoning seeds , soup powder. Or don’t need to season because the soy sauce is already flavorful, just add a little more pepper and it’s great!
Finished Product
Fish just eaten, a little spicy of pepper, chili. The aroma of ginger, lemongrass. The color is super beautiful, the fish is not crushed, the pork belly is absorbed and eaten very well. Just add another bowl of rice and you have a great meal.
The article has just introduced you to a delicious and flavorful Northern standard braised carp. Wish you success!
See more:
>> How to make braised fish with rich countryside flavor
>> Green banana braised fish, a nutritious rustic dish for the whole family
>> Spicy, fragrant and soft tomato braised scad fish
Good experience Thptlaihoa.edu.vn
In conclusion, the North’s taste in cooking has been showcased beautifully by the mother-in-law on the North’s show. Through her demonstration of how to make braised fish, we have learned the importance of using traditional techniques and ingredients to capture the essence of a particular region’s culinary heritage. From the carefully selected herbs and spices to the slow braising process, it is evident that the mother-in-law has mastered the art of creating a dish that embodies the flavors and aromas of the North. By following her instructions, one can truly appreciate the rich and distinctive taste that the North is known for. So, next time you find yourself yearning for a taste of the North, don’t hesitate to listen to the mother-in-law of the North and try your hand at making braised fish.
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