Ingredients: 2 halibut steaks

Seasoning: salt, sugar, light soy sauce, dark soy sauce, onion, green onion, ginger, water

Method:

First defrost the halibut steak naturally (defrosting it in a microwave oven is also possible) and rinse it under running water.

Rub the fish body with salt and marinate it on a plate for 15 minutes or more. (In fact, you can add white pepper, black pepper, vanilla, etc. according to taste, but because I feed it to my daughter, I don’t add too many spices).

Use kitchen paper towels to absorb the moisture from the fish steak. Suck as much as you can.

Pour oil into the pan, heat the oil, turn to medium-low heat, add the fish steak and fry on both sides. ——This step is painful, because it is fried without dipping in flour, and I only used an ordinary iron pot (because I was in a hurry today, so I didn’t take out the waterless pot for use), and the fish steak was fried once it was dipped in the pot. , it stuck. During the whole process, I could only let myself turn over and over, and keep the fish and meat from falling apart. It was so self-inflicted! ! ! ! !

Finally, I got the fish steak out of the pan completely and started to make the sauce.

Pour out most of the oil in the pot, leaving a little.

Add onions and ginger into the pot and sauté until fragrant.

Cut the onion into thin strips and sauté until fragrant (actually it doesn’t matter what shape it is, because I throw the onion away after use).

Add appropriate amounts of light soy sauce and dark soy sauce (for coloring), put it into the pot, and add sugar to taste (I am a Shanghainese, and I prefer sweetness).

Add a little water and bring to a boil.

The amount of the entire juice cooking process can be adjusted according to personal preference.

Pour the sauce over the fish steak and it’s done.