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Welcome to the world of culinary delights and cultural traditions! In the vast and diverse tapestry of global cuisines, the North region holds a special place for its unique flavors and culinary techniques. Today, we have the opportunity to get a taste of the North’s incredible cuisine by learning how to make braised fish, but with a twist – we will be listening to none other than the mother-in-law of the North herself. With her invaluable knowledge and expertise, she will guide us through the intricate process of creating a dish that embodies the essence of the North’s taste. So, prepare your taste buds and let’s embark on a gastronomic journey filled with savory aromas, vibrant flavors, and a sprinkle of cultural heritage.
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 Tnhelearning.edu.vn
In conclusion, the mother-in-law of the North’s demonstration on how to make braised fish with the North’s taste is a valuable and insightful lesson for anyone interested in exploring different culinary traditions. Through her expert guidance and detailed instructions, she offers a unique insight into the flavors and techniques that define the North’s cuisine. By listening to her instructions, one can not only learn how to prepare a delicious braised fish dish but also gain a deeper appreciation for the cultural heritage and culinary diversity that exists in different parts of the world. Whether you are a seasoned cook or a novice in the kitchen, taking the time to learn from the mother-in-law of the North will undoubtedly enrich your culinary repertoire and broaden your gastronomic horizons. So, it is advisable to lend an ear to her wisdom and bring the essence of the North’s taste into your cooking.
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