How to make The Chang-Chang Fish - VicentaLakin's Recipe

Recipe Recommendations

Wuchang fish 500G
soy sauce 10g
soy sauce 5g
white sugar 10g
mature vinegar 5g
MSG 5g
Jiang 15g
garlic 15g
onion 15g
Homemade hot sauce appropriate amount
bean paste 20g
edible oil 30 grams

onion
burn
ten minutes
ordinary

Steps for The Chang-Chang Fish

1

I've bought a pound of mackerel that'll be released if I catch it when I'm a little young, but it's rare for the market to see two to four pounds of mackerel, but if there's a triangulation like the Yangtze, it's almost the end of all the good things that we used to do when we were kids.

2

Keep an eye on cleaning the abdominal cavity of fish, and now the water body is contaminated to varying degrees

3

On both sides of the fish -- it's easy to taste

4

Because the fish are small, so there's no need to make crosses. Watch it, it's tilted into meat, not straight

5

Put some salt on both sides of the fish, even inside the abdominal cavity. I don't like flour. I feel like it's ruining fish skin!

6

They're in the plate, with gingersy, garlic and peppers, and then some onions!

7

We'll do it. The fire can't be too big

8

When the garlic is yellow, you can get the ingredients out. Keep your eyes open. It's not gonna look good

9

The rest of the oil will be used for fish frying

10

It's just a little yellow on both sides. Older! Watch out when you're out

11

And then you can start cooking with a small bowl of water -- there's a lot of oil in the hotel, and they're cooking all of it, and the family does what they do. When the water turns on, the most important wine and soy sauce, it's a course to dye!

12

Put a little salt in the soup, you have to take it into account, because the soy sauce is salty, and you have to put sauce on the back, including the fish itself, and it's over!