Baked fish in soy sauce with ginger and onion

Prices have risen so badly this year. Fish bubbles used to cost 25 yuan per catty, but this year they have risen to 35 yuan per catty. However, despite the increase, if you want to eat, you have to buy it and eat it ~~
In the past, when I bought fish bubbles, I always used them to soak them in soup. This time, I switched to "baking" and "baking" them slowly to taste them.
Fresh fish bubbles are very fishy."Baking" them with slow heat to force out the water in the fish bubbles and remove the fishy smell.
The flavors of ginger, onions and rice wine slowly penetrate into the fish bubble, which not only removes the fishy smell, but also makes the taste of the fish bubble more fragrant ~~
The fish foam made by the "baking" method has a crisp outer layer and a sticky inner layer. It has a strong aroma and a very outstanding taste.

[Effect of fish bubbles]
Fish bubble is a traditional seafood food, famous for its sticky substances and rich in protein, vitamins, minerals and other nutrients. Therefore, fish bubble has the function of replenishing kidney deficiency, strengthening waist and knees, nourishing yin and nourishing essence, and moisturizing and beautifying. For people with weak physique, loss of true yin, and mental fatigue, it is most suitable as a tonic.

Recipe Recommendations

red pepper 2 pieces
onion 15 grams
pepper 1 teaspoon

salty and fresh
other
ten minutes
ordinary

Steps for Baked fish in soy sauce with ginger and onion

Prepare the ingredients.

Wash the fish soak, drain the water, wash the spring onions and cut them into sections, separate the green onion leaves, wash the red pepper and cut them into oblique sections, peel the ginger, wash and cut them into shredded strips for later use.

Heat the oil over high heat, add shredded ginger, chopped green onion and red pepper after the oil is hot and saute until fragrant.

Then put the fish in and stir fry for a while, then pour in Cantonese rice wine and stir fry.

Adjust the heat to medium to medium heat, sprinkle with pepper powder, and drizzle in soy sauce.

Continue to stir fry until the water is slightly dry, then sprinkle with salt, chicken essence and onion leaves, stir fry until there is no water.