Main Ingredients

Fish 400g

Supplementary Ingredients

Oil

Salt

Ginger

Scallion

Pepper

Pepper

White Sesame Sauce

Soy Sauce

Vinegar

Sugar

Peppers

Peppers

Chinese Pepper p>Sugar moderate

Red pepper moderate 1. chop the fish into long 5 cm, 3 cm wide fish pieces in a small pot, add the appropriate amount of green onions, peppercorns, ginger, dried chili peppers, salt, cooking wine and marinade seasoning;

2. mix well and slightly massaged into the flavor, into the sealed container, and then into the refrigerator in the marinade;

3. will be taken out of the fish to set aside all the marinade seasoning (to stay), fish pieces into the dustbin, and then into the fridge, and then into the refrigerator.

3. Take the fish out and remove all the marinade seasoning (reserved), and put the fish pieces on a dustpan;

4. Place the fish in a cool, ventilated place and let it air-dry;

5. Prepare the other ingredients, soy sauce, wine and vinegar to make a sauce, and then prepare some ripe sesame seeds;

6. Rub the ginger once again in a hot wok, and then add a proper amount of oil to the wok;

7. Put in the air-dried fish, and then kang the fish on both sides of the bed slowly over a low fire;

8. Remove from the pan and set aside until both sides are golden brown;

9. Stir-fry the marinade in a pan over low heat;

10. Pour the pan-fried fish into the pan and stir-fry the fish over low heat;

11. Stir-fry for a while and then pour in the prepared sauce to evenly coat the fish, and then reduce the sauce before serving;

12. Sprinkle with sesame seeds and stir-fry;

13.

13. When the sauce is dry, remove from the pan and serve. 1.

Cut the preserved fish into 2-centimeter-wide pieces

2.

Soak the fish in warm water for 30 minutes

3.

Drain the fish and drain on kitchen paper towels to absorb the water

4.

Blend the white granulated sugar with a little water and soy sauce

5.

Add vinegar. Add the vinegar and mix well to make the sauce

6.

Add oil to the skillet and heat to 70%, then place the preserved fish pieces skin-side down

7.

Fry the fish until both sides are golden brown, then drain and set aside

8.

Another skillet add a little oil, when it is hot, add the peppercorns and dried chili peppers and stir-fry them to make them fragrant

9.

Read the sauce, add minced garlic, shredded ginger, dried chili peppers, and then add the garlic, shredded ginger, dried chili peppers, and then add the garlic, shredded ginger, and dried chili peppers to the pan and stir-fry them to make the sauce more flavorful. Into the garlic, ginger, green onion stir-fry for a few moments

10.

Put into the preserved fish pieces stir-fry, and finally add a good sauce, stir-fry until the soup is gradually dry, out of the pan sprinkled with green onion can be