material
Grass carp (fish in our market can be cut and sold) 500g.
Onion 1 root
Garlic 2 cloves
Ginger 1
Raw flour (I use corn starch) is suitable.
A dozen prickly ash
2/3 tablespoons of Pixian bean paste (white porcelain spoon used at home when I was a child)
4 tablespoons cooking wine
3 grams of sugar
Rose vinegar (aged vinegar 0.5g, drop a few drops to remove fishy smell)1g.
White pepper 1 gram old
Eat 2/3 spoonfuls.
Soy sauce 1 spoon
Steamed fish with half a spoon of soy sauce.
Home cooking, braised fish pieces, not fried.
Prepare ingredients, half a bowl with starch juice. This time I bought a piece near the tail of the fish, 1 1 a catty. Wash the bought fish, grab it with salt and marinate it for 15 minutes (I probably added 1.5g salt to this amount).
Chop onion, ginger and garlic (Jiang Duo cuts a little). Put oil in the pan (more than usual), stir-fry ginger and pepper together, and then add minced garlic.
When the garlic is fragrant, pour in the fish pieces and stir-fry until cooked. The appearance is not damaged, and they will not be damaged.
Stir in oil for a while, remember to shake the pan, and don't fry the fish so white. If you fry it, it will break! It's unbearable. You can push it with a spatula. Then add soy sauce to color, add wine to evaporate to remove fishy smell.
Add bean paste, pepper, sugar, soy sauce, vinegar, steamed fish and soy sauce before adding water. Anyway, put all the prepared materials except starch and onions in no particular order. Friends who like spicy food can throw two dried peppers at this step.
Wait until the water is almost dry, pour in the starch juice, cover the pot for half a minute, and remember to shake the pot, starch is easy to stick to the pot!
Put the chopped green onion on the plate and ask her husband to take pictures on the table. Every time cooking is at six or seven o'clock in the evening, it is really not easy to prevent Xiong Haizi from poking with chopsticks every time he takes pictures!
skill
Marinate fish 15 minutes is enough, not more than 20 minutes at most. If it takes too long, the fish will come out of the water and become tender and slippery.