Composition:

A mandarin fish, about 500 grams.

A chunk of ginger.

verdant

salt

sugar

wine

starch

soybean

oyster sauce

Recipe practice:

1. After washing, cut the osmanthus fish into uniform chunks.

2. Season with salt, wine and a little starch and marinate for about 15 minutes.

3. In the gap between pickled fish, cut ginger and onion into large sections for later use.

4. Heat a non-stick pan, add oil, add marinated fish pieces, and fry on both sides until golden brown.

5. Stir-fry the ginger in the remaining oil to make it fragrant.

6. Add the fried fish pieces and fry for a while to let the fish pieces absorb the fragrance of ginger.

7. Mix sugar, oyster sauce and soy sauce in a small bowl and pour into the fried fish pieces. At this time, turn down the fire and turn it carefully for a while so that every fish can get the sauce.

8. Add shredded onion and drain the sauce. Serve.

9. Eat while it's hot. The fried mandarin fish slices are tender outside and tender inside, especially with a strong ginger flavor, which is particularly enjoyable to eat.