Ingredients: 500g of Basha fish, 250g of scallion, half a bowl of flour, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, oyster sauce 1 tablespoon, braised soy sauce 1/2 tablespoons, starch 1/2 tablespoons, cooking wine 1 tablespoon, white wine.
Practice:
picture
1. Thaw the Basha fish naturally in cold water, and wash the shallots selectively.
picture
2. Cut the onion into sections with an oblique knife.
picture
3. Cut the Basha fish in half along the length, and then cut the fish into1.5cm thick sections.
picture
4. Put the fish pieces in a plate, add cooking wine, white pepper and a little salt, mix well, and marinate for 15 minutes. White pepper and cooking wine can remove the fishy smell of the fish, and the fish is tender. Don't break it when mixing.
picture
5. After the time is up, put the fish in the flour, evenly coat it with flour, and put it on the chopping board.
picture
6. Make the rest according to the sample, put them on the chopping board, do not stack them together, and leave them for 5 minutes to make the flour regain its moisture, so that the flour will not fall off when frying.
picture
7. Add half a bowl of water to the bowl, then add braised soy sauce, oyster sauce, cooking wine and starch, stir well, and make into thickening juice.
picture
8. Add oil to the pan and heat it, fry the fish segments in two batches, put them into the oil pan and fry them golden, then take them out and control the oil for later use.
picture
9. Pour out the oil in the pan, leaving a little base oil, add the onion, stir-fry the onion until it is slightly yellow, stir-fry the onion fragrance, add it into Jiang Mo, and stir-fry the garlic slices evenly.
picture
10. Add the fried fish pieces, stir-fry them evenly, pour in the prepared juice, thicken them with strong fire, stir-fry them quickly and evenly, wrap the soup on the fish pieces, turn off the fire, and take them out for serving.
picture
Tip: Adding white pepper and cooking wine can remove the fishy smell of fish, and salt is added when curing. Oyster sauce is salty, so it is not necessary to add salt when thickening. When thickening, just stir-fry with high fire for a few times, which takes a long time and makes the fish easily broken.