Braised ankang fish

Materials:

Ankang fish, ginger, garlic, vegetable oil, soy sauce, soy sauce, white sugar, rice wine.

Practice:

1, cut the cleaned Ankang fish into pieces, soak them in ginger, garlic and rice wine for a while to remove the fishy smell.

2. First boil a pot of boiling water, put it in the water of Ankang fish, remove the fishy smell of Ankang fish, and fish it for later use.

3, another wok, put the cooking oil to boil, put the onion and garlic to expose the aroma.

4. Add soy sauce, soy sauce, white sugar and cold water to boil.

5, put in Ankang fish, put in appropriate rice wine, boil over high fire, and simmer for ten minutes.

Other practices of Ankang fish:

Ankang fish stewed tofu

Materials:

Ankang fish, salt, cooking wine, pepper, onion, ginger, garlic, bean paste, vinegar and chicken essence.

Practice:

1, Ankang fish chopped into large pieces.

2, drowning, be sure to use cold water into the pot (this can force out blood and reduce the smell) add a little salt and cooking wine to the water.

3. Add an appropriate amount of oil to the pot (slightly larger than the amount of oil used for cooking). Put pepper and aniseed into the oil to fry the smell of pepper, and add onion, ginger, garlic and dried pepper to stir fry.

4. Add half a bowl of bean paste and stir fry. Sauté ing sauce is the key, it must be sauté ed and not burnt. Pour a little vinegar into the pot, cook the pot, and immediately add a proper amount of water (whichever can cover the fish) to boil. Add some salt and chicken essence and taste the soup yourself.

5, add wine, add baked Ankang fish pieces. Then there are tofu blocks.

6, tofu is evenly coded on the fish and don't move. Cover the pot and stew for half an hour. Just uncover it.