Materials

1 turbot about 750g.

Seasoning: 180 grams of tea oil, 10 grams each of green onion, ginger and garlic cloves, 15 grams of bean paste, 5 grams of dried pepper, 5 grams of oyster sauce, 6 grams of salt, 5 grams of monosodium glutamate (MSG), 20 grams of broth, 3 grams of pepper, 5 grams of sesame oil, 3 grams of sugar and 10 grams of rice wine.

Practice

1, the turbot gutted and washed, hit the cross knife, with 5 grams of green onions, ginger, rice wine, salt marinade for 10 minutes, will be soybean paste, oyster sauce, monosodium glutamate, sugar, pepper, broth into a gravy, garlic cloves, green onions 5 grams cut into the end of the wait for use.

2, the pot into the tea oil burned to 50 percent hot, into the marinated turbot fry into both sides of the golden brown, out of the pot to be used.

3, the pan put the bottom of the oil burned to 60% of the heat into the garlic, dried pepper segments stir-fried over high heat, into the sauce, and then into the fried turbot, with a small fire to collect dry gravy, drizzled with sesame oil, sprinkled with scallions on the plate that is completed.