Dry roasted Fushou fish

By FrederikProsacco

Dry roasted Fushou fish
Shandong cuisine has really never been cooked before. I just finished watching this week's theme is Shandong cuisine, so I immediately asked a better girl from pure Shandong on Q. She actually replied to me, your garlic sprouts fried shredded pork is a relatively pure Shandong dish. I'm dizzy ~~~ I've eaten food cooked by my eldest mother since I was a child. My mother has never been outside Sichuan, but she actually said it was Shandong food. This was confusing. Fortunately, we still have gourmets. If we don't know how to do it, we can learn from others 'practices.

This dry-roasted Fushou fish completely covers the earthy smell of freshwater fish because it is filled with onions, ginger and celery. It tastes particularly fresh. For the first time, my father-in-law praised the delicious fish I made.

Recipe Recommendations

  • Fushou fish appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • celery appropriate amount
  • soy sauce appropriate amount
  • pepper appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount

Steps for Dry roasted Fushou fish

  • Make step 0
    1
    Wash one Fushou fish (my mother-in-law bought a variant), cut flowers on both sides of the fish, and apply salt to marinate.
  • Make step 1
    2
    Cut onions, celery, ginger, and minced.
  • Make step 2
    3
    Add oil in a wok, add Fushou fish and fry until golden brown on both sides.
  • Make step 3
    4
    Put the oil in the pan and saute the chives, ginger and celery.
  • Make step 4
    5
    Add some light soy sauce, a little white grain and pepper.
  • Make step 5
    6
    Lower a small bowl and boil water until the fish is cooked.
  • Make step 6
    7
    Remove the pan when the soup is almost dry.

    • Dry roasted Fushou fish Make Tips

    White sugar can not be used, according to personal taste.

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