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How to cook Ciba fish
Ingredients: clean fish: 750g (crucian carp is better than ciba fish).

Ginger slices: 5g

Salt: 5g.

Jiang Mo: 5 grams.

Soy sauce: 35g

Sugar: 20g

Vinegar: 10g

Dry Chili powder: 5g

Yellow rice wine: 5g

Monosodium glutamate: 2g

Onion: 10g

Sesame oil:150g

Exercise:

1. Cut the washed fish into pieces with a length of 5cm and a width of 3cm, put them in a small pot, add 3g of refined salt, 5g of ginger slices and onion slices, mix well, marinate for 12h, and take them out to dry.

2. Put the wok on a big fire, put 10O grams of sesame oil into the wok and heat it, then fry the fish pieces in the wok until they are golden yellow, add 250g of refined salt, soy sauce, sugar, Jiang Mo, yellow wine, dried pepper and clear water, and cook until the marinade is thick, then pour the sesame oil on it and take out the chopped green onion.

Tip:

1. Fish pieces should be thoroughly salted and dried.

When the fish pieces are fried in the pot, pay attention to the heat, and don't fry for too long.