Willow root fish stewed in sauce is delicious, its practice is as follows:

Main ingredients: willow root fish.

Accessories: white wine, salt, soy sauce, onion, ginger, garlic, chili.

1, the preparation of live willow root fish 750 grams, scaled and gutted clean, put a little high white wine to fishy sterilization.

2, green onions cut into scallions, garlic beat, ginger slices, a spoonful of soy sauce, a small spoonful of lard, peppercorns, dried chili peppers a little.

3, start a pot of oil, onion, ginger, garlic, pepper, dry chili pepper burst incense, sautéed in the sauce.

4, add soup under the fish, soup and fish basically a flush, put salt, soy sauce, sugar, seasoning, put a little high white wine to fishy aroma, cover the stew until the soup is thick, put a little taste can be out of the pot. If you like to eat parsley, you can also appropriate garnish, do not add parsley is also possible, all depends on personal taste.

Purchasing willow root fish notes

1, appearance check: choose the fish body is complete, no obvious scratches or broken willow root fish. The appearance should be glossy and the fillets firm, with no loose or sunken parts.

2. Scale judgment: Observe whether the scales on the fish are complete and tight. The scales should be tightly attached to the flesh of the fish, without falling off or missing.

3. Odor check: Smell the willow root fish to see if it has a fresh ocean scent. Avoid choosing willow root fish that has an odor or fishy smell, which may be a sign of poor quality or poor preservation.

4. Cleanliness: Check the cleanliness of the fish's body and belly. The surface of the willow root fish should be clean and free of mucus or foreign matter.

5. Eye condition: The eyes should be bright and clear, without cloudiness or dimples.

6, freshness judgment: press the surface of the willow root fish, there should be elasticity and rebound quickly, flaccid or skin off the fish may be signs of not fresh.