Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.
Ingredients:
a). For step 1:
Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 277.5
Protein: 20.1 g Here is a photo:
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