1 Prepare all the ingredients first. Let's clean the fish first, and also clean the black film inside the fish belly. This black film and blood are the main sources of fishy smell. After cleaning, put it on the chopping board and have a look. This will make the fish belly very clean.
2. Dry the water on the fish surface with kitchen paper. If there is water on the surface when we fry fish, oil will spill everywhere, so we should dry the water on both sides and draw a flower knife on the fish, which will make the fish more tasty. Put a flower knife on each side, and you'll be fine after laying it.
3. Next, we put the processed fish in a big bowl, add 2 spoonfuls of cooking wine to make it deodorize, add a few slices of ginger, add a few slices of onion leaves, grab the onion ginger with our hands and grab the onion ginger juice.
4. Then smear all the fish with onion and ginger juice to remove the fishy smell and enhance the fragrance. Be sure to smear both sides of the fish, and smear onion and ginger juice in the belly of the fish. After smearing it all, sprinkle a proper amount of salt on the fish body and belly, rub it evenly by hand, and finally put the onion and ginger into the belly for pickling 10 minute.
5. Next, prepare an onion, cut it into long sections, then cut two pieces of ginger, prepare a piece of garlic, remove the seeds from the red pepper, then cut it into cubes and set aside.
6. Let's mix a sauce, add 3 tablespoons of soy sauce, 1 teaspoon of cooking wine, 2 tablespoons of balsamic vinegar, 1 teaspoon of sugar, half a teaspoon of salt and appropriate amount of pepper to a small bowl, and stir well for later use.
7. Now that our fish has been marinated, sprinkle a layer of dry flour on the surface of the fish and spread it evenly. This is also the trick of frying fish without sticking to the pan. Both sides should be coated with powder, and a thin layer is enough. It doesn't need too much, too much will affect the taste.
8. Let's prepare a piece of ginger and spread it on the whole wok, so as to prevent the fish from sticking to the wok when frying fish, and then heat the wok with fire. After the wok is heated, pour in the right amount of cooking oil, just a little more than usual. When the oil in the pot burns to smoke, we turn off the fire first, then we put the fish in the pot and fry the fish in medium heat.
9. Put the fish in and don't touch it. First fry the fish and shape it, then shake the pan. The main thing is to heat the fish head and tail evenly, and the fish can move freely in the pot, which proves that it has been fried. Then turn it over. Don't touch it after turning it over. Similarly, fry the fish and shake the pan, and the fish can move freely. Take it out after frying.
10, put the remaining oil into a handful of chili granules, pour in onion, ginger and garlic, stir fry and add a spoonful of soybean sauce.
1 1. After frying the red oil, add a bowl of clear water and bring the water to a boil.
12. After the water is boiled, pour the fish into the pot. Don't add too much water or touch the fish.
13, and then pour the prepared juice in, which will let us pour the soup on the fish continuously, so that the fish will taste better.
14. After boiling for 5 minutes, add diced red pepper and continue cooking for 2 minutes. After 2 minutes, we fished out the fish and poured a spoonful of water starch into the soup to thicken it.
15 After another 2 minutes, we fished out the fish and poured a spoonful of water starch into the soup to thicken it. When the soup thickens, we pour it on the fish. The fish made in this way is delicious and looks appetizing. The room smells of fish, and finally sprinkle some parsley.
This fish is really tender and juicy. The soup directly penetrated into the fish's stomach, and the whole fish was very tasty and particularly fragrant. The skin of this fish didn't break at all when it was fried. The skin of the fish tastes really good. Fried fish looks good and delicious, and it is also decent for guests. If you like it, please collect it and try it.