Too much big fish is cooked at once

You can use the meat from the fish to make a braised fish fillet and then make a fish head

Braised fish fillet:< /p>

Ingredients: fish seasoning: green onion, ginger, garlic, salt, cooking wine

Sauce: soy sauce, oyster sauce, white sugar, vinegar, appropriate amount of water

1 Cut the washed fish into pieces and put it in a bowl Add appropriate amount of salt, cooking wine and a few slices of ginger and marinate for half an hour

2. Chop white green onions, ginger, garlic and chives separately

3. Mix soy sauce, oyster sauce, white sugar and vinegar with appropriate amount of water Make the juice

4. Add oil to the pot, fry the fish over medium-low heat until both sides turn yellow and take it out

5. Add oil to another pot and fry the ginger, garlic, and minced green onions. Add the fried fish pieces into the pan and stir-fry evenly

6. Pour in the prepared juice, add a little water to cover the fish pieces, and cook over medium-low heat until the juice is reduced

Note : The fish has been marinated, so you don’t need to add salt when making sauce!

Fragrant fish head

Ingredients: Bighead fish head, green and red pepper, onion, ginger, garlic, cinnamon, pepper, dried chili pepper

Method

1. Wash the fish head, rub salt on both sides, and marinate with cooking wine for 15 minutes.

2. Cut the green and red peppers into cubes, and chop the onions, ginger and garlic.

3. Heat the pan and add vegetable oil. When the oil is 70% hot, add the fish head and fry until brown on both sides.

4. Take out the fried fish head with a colander.

5. Use the remaining oil in the pot over medium heat to stir-fry a stem of ginger, garlic, fennel, a piece of cinnamon, and dried Sichuan pepper until fragrant. Add a little bean paste, stir evenly, pour in cooking wine, add clear soup, and add a little Soy sauce, sugar, vinegar, (salt has been applied before, and the bean paste is salty, so you don’t need to add it or add less) and bring to a boil over high heat. Simmer over low heat for two minutes.

6. Put the fish head into the boiling soup and simmer over medium heat for 8 minutes.

7. Turn the fish head over and continue to stew for 10 minutes to allow the soup to be fully absorbed.

8. Sprinkle green and red peppers on the fish head and reduce the juice over high heat.

9. Sprinkle with chopped green onion. Plate.