Required ingredients: fish, Yongchuan lobster sauce, dried pepper, ginger and onion; Seasoning needs: salt, cooking wine, soy sauce, pepper, sugar, oyster sauce.
I use the tail of silver carp to make fish, the first half makes soup, and the second half makes fish head with chopped pepper. This practice has been discussed before.
Part of the ginger slices are put into the fish pieces, and part of the chopped shallots are also put into the fish pieces, then a proper amount of cooking wine, soy sauce, pepper and a little salt are added, and they are marinated for half an hour after being evenly caught; Put the rest of the old ginger slices into the lobster sauce (I'm lazy, so I can cook them together twice ~)
From the oil pan, it is recommended to use a small and deep pan, which is more fuel-efficient; When the oil temperature is 60% to 70% hot, put the fish pieces in medium heat, fry them until they are solidified, and then stir fry them with chopsticks. When the fish pieces are golden and crisp, remove and control the oil. You can fry it again if necessary to make the fish pieces more crisp.
Pour a proper amount of fried fish oil into the wok, add lobster sauce, ginger slices and dried peppers and stir-fry until fragrant.
Then add a little sugar and oyster sauce, stir well and stir fry.
Finally, pour in the fried fish pieces, stir-fry them evenly, and then turn off the heat to prepare for the pot.
Serve out, cut the remaining shallots into chopped green onions and sprinkle them, and the homemade lobster sauce fish will be ready ~
This is how we make lobster sauce fish here. After it's done, we can eat it directly without steaming. If you like, you can put it in a container with a lid and steam it for about 40 minutes on medium heat. It comes out almost like a can, even the bones are soft. Of course, canned fish is different.
It is really delicious. It can be eaten hot or cold, and it is very suitable with food and wine. Like the pro, might as well try.