How to make the soup red and sticky when the braised fish finally comes out of the pot?

If the soup of braised fish is thick and bright red, the key seasoning should be soy sauce. Finally, put sugar in the juice and turn off the heat when the soup is frothy and greasy.

A method for preparing braised fish comprises the following steps:

Required raw materials:

1, main ingredient: 1 bass.

2. Accessories: 2g of salt, cooking wine 1 tablespoon, 2 teaspoons of minced garlic, 0/5g of onion 15g of ginger, 2 tablespoons of soy sauce, 0/0g of sugar/kloc-0, star anise 1 slice and appropriate amount of oil.

Step 1: Clean up the fish. After washing, make several oblique cuts on the fish, but don't cut them off.

Step 2: add salt and cooking wine to the fish and let it stand for 20 minutes to remove the fishy smell.

Step 3: heat the oil in the pot to 50% heat, fry the fish in the pot until both sides are golden, and take it out for later use.

Step 4: Leave a little oil in the pot, keep the oil temperature, saute shallots, ginger slices and minced garlic until fragrant, and then add fish.

Step 5: Add water and star anise, add soy sauce, sugar and old hen soup, and bring to a boil.

Step 6: After the thick soup treasure melts, it will make the soup brush down layer by layer, which is mellow and delicious. Continue the fire until the soup is dry, and then take it out.

Step 7: The finished product is as follows.