Ingredients

5 pieces of lengbang fish

Half carrots

8 garlic sprouts

Purple-skinned onions Half

1 green onion

1000 ml of oil

An appropriate amount of salt

An appropriate amount of mature vinegar

An appropriate amount of sugar< /p>

An appropriate amount of starch

An appropriate amount of light soy sauce

An appropriate amount of cooking wine

A little thirteen spices

Method/steps

Remove the internal organs and gills of the fish and cut it into 2 cm segments, marinate with 1 tablespoon of cooking wine and salt for half an hour.

Catch the marinated fish evenly with starch.

Heat the oil in a pan until it is 70% hot, fry the fish piece by piece without sticking until it becomes hard and firm, and take it out.

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After the oil temperature has returned to heat, fry it twice until it is golden brown and remove the oil. Pour the leftover oil into an empty bowl and discard the residue. Pot

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Wash the vegetables and set aside.

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Cut the garlic into sections, cut the carrots into diamond-shaped slices, slice the onions, and cut the green onions into chopped green onions.

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Put oil in the pot (just use the one you just used for frying fish), heat the oil and sauté the chopped green onions, add the carrots and fry until they change color, then add the onions. , garlic moss, thirteen spices, 1 spoon of salt and stir-fry.

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When the vegetables are cooked, add the fried fish segments, add light soy sauce, mature vinegar, white sugar, and 1 spoon of salt and stir-fry quickly and evenly remove from the pan.

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Start.

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