Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell thick in juice. 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.
Cooking time: 20 minutes Nutritional information: Yield: 4 servings Each serving provides: Calories: 277.5 Protein: 20.1 g Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept inactive. Thank you.
Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.
Electric Fan and Health
Science behind using an electric fanChinese cooking: Special ingredients
I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily cooking. They are quite affordable, of course, not like shark fins and bird's nest, people can only dream about in China unless you don't know where to spend your money on.Special Ingredients: Shark Fins & Bird's Nest
There are wide variety of ingredients in Chinese cooking. In this chapter I'll introduce the two finest and most expensive ingredients in Chinese cooking.