Do Fukushou fish to be so delicious:
1. kill good fish, to wash the stomach of the black layer of ink, and then in the body of the fish with a knife gently cut three cuts to cut the average point, can not be too hard, the depth of 2-3mm for the best, the two sides should be cut, and then put the salt pickle for 15 minutes or so, the belly of the fish to be sprinkled with salt, fish on the mouth of the knife should be sprinkled with salt, the specific how much depends on personal favorite flavor, not long, long time will become pink fish. like what flavor, can not be salted for a long time, a long time the fish will become powdery, not delicious; Remember!
2. pot put the right amount of oil, and so the oil is hot, frying fish, this process do not move the fish, move the pan on the good, fry evenly, 5 minutes or so cease fire, wait for the fish to cool a little bit on the flip fish, attention, must not cease fire immediately immediately turn the fish, wait for the fish to cool a little bit and then turn, the skin on the body of the fish will not be sticky on the pan. The best way to do this is to fry the fish until it turns yellowish-brown, and then yellowish.
3. After frying the fish, stay in the pot, put the water to submerge the fish body 2/3 for good, cut ginger, put it in the fire together to cook, add soy sauce, to soy sauce, after the water boiled for about a minute to turn the other side to continue to cook, but also to cook for 1-2 minutes can be on the pot, and the end of the end of the can add a little green onion. Note that the water must not be too much, so do out of the very good, soup, ginger, will be very good, scoop some soup sprinkled on top of the rice, you will know how delicious.
I like to do this dish, because my girlfriend likes to eat, her brother also like, my classmates, friends, all like to eat I do this dish, huh. Then my girlfriend is the best to do marinated chicken claws, sweet and sour ribs, sizzling .... I drooled and fell, the night asked her to do ribs...
PS: Fukushou fish seems to be eaten by the Guangdong people more, I do not know where the owner of the people? My dad's skill in making this fish is still above me, he made it, the soup is very little, the fish skin and meat will stick to the lips when you eat it! I learned a long time can not learn this, I guess with the amount of water related, so the water must not put more.