Blue fish

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Blue fish wash and slice

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Blue fish wash and slice装盘，往洗净的青条鱼上撒上适当的盐再倒入生抽研制2分钟（为的是青条鱼入味，腌制以后不容易粘锅）

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Fill the pot with a proper amount of oil, when it's hot enough to pour a piece of blue fish into the pot and blow it up in two minutes, then put it in ginger, garlic, onions, peppers for two minutes, and pour wine and a half a bowl of water into the proper vinegar and a small amount of it (because it's a small amount of it, so it's a little bit of it). When the halogen is burned in half, the fire with pepper is turned and then the garlic (not to mention garlic is not garlic) is spilled over the blue fish, and it's set on the fire。

First, cut the Qingtiao fish into pieces, wash them clean, and place them on a plate. Sprinkle an appropriate amount of salt over the cleaned fish, then pour in soy sauce to marinate for 2 minutes (this is to let the fish absorb the flavor and to prevent it from sticking to the pan later). Pour a moderate amount of oil into the pan. Once the oil is hot, pour in the fish pieces and fry them. After 2 minutes, add ginger, garlic cloves, scallions, and chili peppers, and stir-fry for 2 minutes. Pour in cooking wine and stir-fry, then add a small half-bowl of water, an appropriate amount of vinegar, and a small amount of soy sauce (since soy sauce was added during marinating, only add a little here). Add sugar and monosodium glutamate, then simmer on low heat. When the sauce has reduced by half, turn up the heat, add white pepper, and stir-fry. Finally, sprinkle the chopped garlic (note: this is garlic, not garlic cloves) over the fish, stir-fry a couple of times, turn off the heat, and serve. The braised Qingtiao fish is complete!