It is delicious to make spiced fish with Dali fish. The specific method is as follows: Reprinted from: Food City Spiced Fish Ingredients: 500 grams of net carp.

Seasoning: 500 grams of salad oil (approximately 75 grams consumed), 10 grams of sesame oil, 30 grams of soy sauce, 2 grams of refined salt, 20 grams of cooking wine, 20 grams of vinegar, 75 grams of white sugar, 3 grams of five-spice powder, 2 grams each of shredded green onion and shredded ginger.

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How to make spiced fish: (1) Slaughter the fish, wash it, remove the head, split it from the back, cut each piece from the middle with a sharp knife, put it in a basin, add half of the soy sauce, refined salt, cooking wine, vinegar, five-spice powder,

Shred onions and ginger, mix well and marinate for 30 minutes.

(2) Place the wok on the fire, add oil, heat until 80% hot, add fish pieces, fry until hard and remove.

(3) Leave 20 grams of oil in the wok, put it back on the fire and heat it up. Add in shredded green onion and ginger and stir-fry until fragrant. Add water, sugar and remaining seasonings. Add fish pieces and bring to a boil over high heat.

, switch to low heat and cook through, put the fish into a plate, until the juice becomes sticky, pour in sesame oil, pour it on the fish pieces, change the knife and put it on the plate; cooking tips: fry the fish pieces until cooked and thoroughly fried, season with

Good taste.