Fish in soy sauce
Our home is close to Dongshan Mountain, so every day fresh sea fish are salvaged from the sea and sent to the vegetable market. If you think that all sea fish must be big, you are wrong. Swarms of small fish are common, and they are very fresh in the vegetable market. Today I will tell you how we usually do it. Sauce fish with soy sauce.
Recipe Recommendations
- small fish appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Fish in soy sauce
1
Scrape off the scales of the fish, and then cut a knife on the fish's belly to remove the internal organs inside. Clean it up.
2
Put 2 tablespoons of soy sauce, a few slices of ginger, and a little water in the pan. The fire burned.
3
Bring soy sauce to a boil over high heat.
4
After the soy sauce water is boiled, put the fish in and cook it, allowing the fish to come into contact with the soy sauce as much as possible. (Why not put more water in it? If you put too much water, the soy sauce will be diluted and will not taste well. There is too much soy sauce and it's too salty.)
5
After the fire comes to a boil, pick up the pan and shake it slightly to allow the fish to come into contact with the soy sauce water more evenly. Then cover the lid and turn to medium to medium heat and cook for 15 minutes.
6
After 15 minutes, the soy sauce and water are much less. If you want to be salty, you can open the lid and collect the juice over high heat. We like to leave a little soy sauce and water so we can dip it while eating fish.