The fish used for the New Year's Eve dinner is whole, so it has a good meaning. Generally speaking, bass, osmanthus fish, carp and so on. Seasoned and steamed. After the New Year's Eve, it goes without saying that you can eat the whole fish. Can be made in any style, sliced, fish fillets can also be hot pot. This needs no attention. My family basically stewed bass or yellow croaker. The method is to remove the gills, viscera and knives of fish. Put oil in the pot. When the oil temperature is 80% hot, add onion, ginger and garlic slices and stir fry. Heat the water, add a little soy sauce (too much color is not good), cooking wine and hot water, and stew the fish for 10 to 15 minutes. (Depending on the size of the fish) After cleaning the scales, gills and five internal organs, cut several sides of the fish with a knife and add a little. Sliced onion, ginger and garlic, bean paste.
Put the oil in the wok to 60% heat, put the fish on both sides until the fish is light yellow, put the fish on the edge of the wok with a shovel, stir-fry Pixian watercress, acanthopanax senticosus, ginger and garlic, pour oil-red soy sauce and soup, and simmer (add sugar) for about five minutes, then cook it into fish Wei Ru and take it out. The soup in the pot is made into slurry with water. When the soup is thick and bright, add vinegar, onion and chicken essence and stir the soup evenly. Pour the sauce on the fish and serve. May every family in China have enough to eat every year!
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