condiments

2 oxtongue fish (about 400g)

Onion, ginger, garlic and pepper are appropriate.

Methods/steps

1

Wash the fish, remove the internal organs of the fish, put them on a plate after cleaning, and sprinkle with appropriate amount of salt and thirteen incense.

2

Sprinkle the salt and thirteen incense evenly with your hand or spoon, and the reverse side should be even. Pickling 10~30 minutes.

three

Wash onion (peeled), ginger, garlic (peeled) and pepper respectively and cut into sections. Stand by and watch.

four

Put cooking oil, fire and fish in the wok. After frying until slightly yellow, turn over and fry until slightly yellow.

five

Fry the fish on both sides until slightly yellow, pour the oil in the pot into a bowl, and then add the onion, ginger, garlic and pepper.

six

At this time, put cooking wine and soy sauce, then pour a small bowl of hot water, stew for 2 minutes, turn it over and stew for 2 minutes.

seven

Add a small amount of white sugar and wait 1 min for the white sugar to dissolve. You can take it out.