Stewed fish pieces with lees
Ingredients: chicken essence
Recipe Recommendations
- grass carp a
- Jiang a large piece
- garlic two cloves
- onion 3 pieces
- green onion a little
- soy sauce 50 ml
- salt 1 teaspoon
- chicken essence 1 teaspoon
- salty and fresh
- burn
- ten minutes
- simple
Steps for Stewed fish pieces with lees
1
Clean the grass carp, cut it into pieces, and marinate with 1 tsp and half salt for 30 minutes.
2
Place the marinated fish pieces in a basket and drain for later use.
3
Put appropriate amount of oil in a frying pan until the fish pieces are soaked. Cook until 70% hot, add the fish pieces and fry them.
4
When frying the fish pieces, cut the ginger pieces into small strips and peel the garlic for later use.
5
Cut the red pepper into small pieces and wash the onions.
6
Prepare the lees and chopped green onion.
7
Fry the fish pieces until the surface is browned, remove and set aside.
8
Leave a little base oil in the wok, add onion, ginger, garlic and red pepper, stir fry until fragrant.
9
Add distillers grains and stir well, add soy sauce and a small bowl of water, add salt and chicken essence, and stir well.
10
Add the fish pieces and stir-fry well.
11
Cook until the soup thickens.