Grilled Kinmeet Sea Bream in Japanese Sauce
1.
Ingredients: 1 golden bream Ingredients: 200 grams of bamboo shoots, 2 shiitake mushrooms, 2 green onions, appropriate seasoning: 150 grams of Japanese soy sauce, 200 grams of mirin, 10 grams of bonito broth (this is a substitute for wooden fish flowers) 5 grams of rock sugar
2.
After the fish is cleaned up, cook the broth for the stewed fish head and tail, and cut the middle section into 2-3 sections for later use. Cut the most tender part of the bamboo shoots into the picture, and cut the older part into thick slices. Shiitake mushroom cutting knife.
3.
Add water to boil the broth for the head and tail, add 100g mirin, 50g soy sauce, bonito broth essence (or muyu flower) and cook for 15-20 minutes
4.
Sift the cooked stock and take only the stock.
5.
Mirin is a more important seasoning and has a better effect in removing fishy. For soy sauce, you can use ordinary Japanese-style soy sauce instead of soy sauce that is exclusive to eating raw fish.
6.
Add the broth to the pot, and then add the soy sauce.
7.
Add mirin.
8.
After that, the ingredients can be placed. Generally speaking, the fish is not turned upside down in order to plate the beautiful fish, so you can put the large bamboo shoots just mentioned under the fish.
9.
Then use the braised fish in the pot to simmer it.
10.
In the middle step of the stew, you can use a spoon to hold the fish soup and pour it over the fish repeatedly to taste.
11.
You can add a little rock sugar after the soup is collected, so that the soup has a better luster. It's done when the soup is thick.
12.
Finally, add the shredded green onions and you're done.
