Tools/materials: 1 golden thread fish, 1 sea crucian carp, 2 tiger fish, 2 horsehead fish, 50ml oil, 1 0ml cooking wine,120ml puning soybean milk, 5ml fish sauce,1a handful of celery.

0 1 Heat the oil, add the onion and ginger slices and stir-fry until fragrant.

Spread the washed fish on the bottom of the pot and fry it on one side for a while.

Add cooking wine, cover and stew for about 10- 12 seconds.

Let the pan heat fully, then add puning bean paste, a little sugar and white pepper.

05, then pour in water until it is not half of the fish, cover and stew for about 4-5 minutes.

Turn the fire to collect the juice. When the juice is half dry, add a small piece of celery.

Pour a little fish sauce and you can cook.

It is especially suggested that there is a similar dish called diced fish in Chaoshan area, which is actually a lot of fresh and tender small fish stewed together in a very simple way. Considering the problem of how long it takes to cook the meat quality of fish, generally choose fish with similar size, so that the whole cooking time is the same and the meat quality is similar.

Fish sauce and Puning bean paste are essential ingredients for every household in Chaoshan area. All housewives will choose this simplest cooking method according to the freshness of the ingredients. Therefore, the cooking time of this dish is very short, which can well reflect the original flavor of the ingredients.

This dish is sunny-side-fried, which can make protein release quickly. Stewing can make the ingredients cooked faster, so the meat is more tender than ordinary steamed fish.

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