Materials: one fish
Seasoning: minced ginger, minced garlic, chopped green onion, cilantro, light soy sauce, vinegar, cooking wine, sugar, salt
How to do it:
1. Remove guts and gills of the fish, cut off the fins, the tail of the fish, and cut some diagonal slits on both sides of the fish; and then try to soak up as much water as possible from the fish with kitchen paper.
2. Heat about 50g of oil in a wok, add the fish when it is about 6 layers hot, turn the fish over when one side is golden brown, and serve the fish when the other side is also golden brown.
3: Heat a little oil in a wok, add chopped green onion, minced ginger, minced garlic and sauté, then add 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons dark soy sauce, 1/4 tablespoon sugar, a pinch of salt and a bowl of water.
4. When the water in the pot comes to a boil, add the fried fish, simmer for half an hour, then collect the soup over high heat and serve, sprinkle with cilantro.
Braised fish practice two
Materials: fish, fat and lean pork, bamboo shoots
Seasoning: peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, star anise, wet starch
Practice:
1, clean fish, fish body slash diagonal knife smeared with salt, pickle half an hour and then prepare; fat and lean pork cleaned, diced and then prepare; the fish is not a good choice.
1: The fish is cleaned and sliced, and then prepared for use.
2, the pot into the appropriate amount of peanut oil, hot fish into the oil fried to golden brown out. Then into the lard burned to sixty percent heat, and then into the star anise slightly fried, that is, into the onion ginger garlic fat meat slices. Finally put soy sauce, cooking wine, broth, boil into the fish.
3, small fire for 15 minutes into the monosodium glutamate and wet starch, and finally into the sesame oil can be served.
4, when the pot of water to boil into the fried fish, low-fire slow simmer for half an hour, and then high-fire soup on the plate, sprinkled with parsley.