Teach you how to make the baked fish belly with ginger and scallion at home. How to make the baked fish belly with ginger and scallion so that it is delicious. 1. Buy the grass carp at the fish market, remove the scales, remove the body, and wash it.

Remove the fish meat, remove the large bones and fish meat from the middle, and cut it into sections about 6 cm long and 4 cm wide transversely to serve as the belly.

No need to use the fish head. 2. Cut the ginger into large pieces, wash the chives and cut them into about 7 pieces, and chop the garlic into minced garlic. 3. Wash the cut fish belly again, dip it in the water with a dry towel, and add an appropriate amount of it.

Marinate with salt, chicken powder and pepper for about 10 minutes. 4. Dip the marinated fish belly in a little cornstarch. Use less cornstarch and dip it evenly. Dip it one by one. 5. Heat the wok and pour it.

Add salad oil. When the oil temperature is 60% hot, add the fish belly dipped in cornstarch and fry until golden brown. Remove and control the oil. 6. Leave a little hot oil in the pot, add minced garlic, ginger slices, and chives and stir-fry until fragrant.

Add the fried fish belly, cook the cooking wine, stir-fry for a few times, add an appropriate amount of salt, chicken powder, light soy sauce, and oil and stir-fry for a few times. Pour a small bowl of water into the pot, and control the amount of water to half of the fish belly.

One place.

Cover the pot and simmer until the pot boils. Add a little dark soy sauce and a little sugar to the pot.

Finally, thicken the gravy with sesame oil, pepper and cornstarch, and serve it as a home-cooked meal. Tips: 1. When frying fish, do not flip the fish immediately after putting it in the oil pan, fry it for a while and wait for the fish to become fleshy.

Turn it over after it is firm so that the fish will not break into pieces.

2. Chives can also be replaced with green onions, but the taste will be much greater at a discount.