Niannian Youyu Pickled Fish
Ingredients: soy sauce,cooking wine,green onion,ginger,minced garlic,starch,vinegar,sugar,oil,broth,fresh fish
Recipe Recommendations
- fresh fish art. 1
- green onion 10 grams
- ginger 5 grams
- minced garlic 5 grams
- cooking wine 15 grams
- soy sauce 5 grams
- starch 10 grams
- vinegar 5 grams
- sugar 3 grams
- broth 500 grams
- oil appropriate amount
Steps for Niannian Youyu Pickled Fish
1
Prepare ingredients.
2
Remove the scales, viscera, and gills of the fish, wash it, and wipe it dry. I use carp. I draw a knife near the gills and tail of the fish. Without cutting it through, I draw a white line in the middle of the fish body (commonly known as fishy line), and the other side is the same. Heat a wok, add enough oil (to drown the fish), cook until 80% heat,(smoke begins), add the fish, and fry for about 1 minute.
3
Gently shake the pan until the oil touches all parts of the fish, turn the fish with a spatula, fry for about another minute, remove, drain the oil for later use.
4
Pour out the excess oil in the pan, leave 3 tablespoons of oil, add in the pickled red pepper powder, ginger, onion, and minced garlic to stir fry until fragrant, and add cooking wine.
5
Pour the broth and soy sauce into the pan and bring to a boil.
6
Add shredded green vegetables and bring to a boil.
7
Add the fried fish, cook for about 6 minutes, and constantly pour the soup on the fish with a spoon.
8
Remove the cooked fish and set on a plate.
9
Season the soup in the pan with vinegar, sugar, and a little salt. Add a little water to mix the starch to form wet starch. Pour it into the soup in the pan, and remove from the heat to form a thin sauce.
10
Pour the sauce over the fish and garnish with cilantro or chopped green onion.