Sweet and sour horse noodle fish

By ArdenHaley

Sweet and sour horse noodle fish
The scientific name of the horse-faced fish is the green-fin horse-faced fish, and the Chaoshan common name is Dizai. In Shanghai and Fujian and Zhejiang areas, it is called rubber fish and skinned fish, and in the north it is called lard, cobbler fish, bread fish, and Shaoshao jiao. Horse face fish is a warm near-bottom fish. It is mainly distributed in the eastern, southern, Yellow and Bohai seas of our country, Korea and Japan, and is also found in South Africa. Not only is the output high, but the fish floods are also concentrated. The main flood season is from early February to late May. At present, my country's East China Sea has the largest output, with the highest annual output reaching about 250,000 tons. It has become the second economic marine fish species in my country after hairtail. Horse face fish is rich in resources, non-toxic, and contains nutrients such as protein, vitamins and fat. The nutritional value of horse-faced fish is no worse than other fish. It is a cheap and inexpensive edible fish.

Recipe Recommendations

  • horse-faced fish appropriate amount
  • sugar appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • ginger slices appropriate amount
  • chives appropriate amount

Steps for Sweet and sour horse noodle fish

  • Make step 0
    1
    Clean the horse face fish and wipe it with kitchen paper. Cut the fish twice on each side, then apply salt and pepper on both sides, and marinate for 1 hour.
  • Make step 1
    2
    Stir together sugar, vinegar, soy sauce, soy sauce, cooking wine, pepper and water evenly to make sauce.
  • Make step 2
    3
    Pour the oil into the pan, heat it to 60 to 70%, and add the ginger slices.
  • Make step 3
    4
    Add the horse face fish.
  • Make step 4
    5
    Fry until golden on both sides.
  • Make step 5
    6
    Pour in the sauce, bring to a boil over high heat, and reduce the heat to make both sides of the fish dip evenly.
  • Make step 6
    7
    You can put the lid on it for a while.
  • Make step 7
    8
    Finally, the juice was collected with high fire.
  • Make step 8
    9
    Sprinkle with shredded shallots and serve on a plate.

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