condiments
Fish (700g)
condiments
Cooking wine (right amount) salt (right amount) sugar (right amount) soy sauce (right amount) cooking oil (right amount) soy sauce (right amount) ginger and garlic (right amount) shallots (50g)
kitchenware
fryer
one
All the materials are ready.
2
Clean the bream, treat the scales and internal organs of the fish, and tear off the black film inside.
three
Wash the fish, drain the water, cut several holes in the fish and evenly coat it with a thin layer of salt.
four
Wash the shallots and cut them into small pieces.
five
Heat the wok, pour in proper amount of cooking oil and saute ginger and garlic.
six
Turn off the fire, put the fish in the pot and reheat it to prevent the wet water of the fish from being scalded by hot oil.
seven
When frying fish on medium heat, don't turn the fish over in a hurry. When it turns golden, turn it over again. If you are afraid of sticking to the pot, you can gently pick up the fish with a shovel and then put it down.
eight
Add cooking wine, soy sauce, soy sauce and sugar in turn.
nine
Add appropriate amount of water, boil and stew for 7 to 8 minutes on medium heat.
10
When the soup is almost dry, put the fish on the plate and leave the soup in the pot.
1 1
Boil the soup on high fire, thicken the water starch and juice, pour the soup evenly on the fish, sprinkle with chives and serve.
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