Braised Wan Fish
Ingredients: scallion,pickled ginger,pickled chili,vegetable oil
Recipe Recommendations
- vegetable oil One catty
- pickled ginger 10 grams
- scallion 5 grams
- pickled chili 15 grams
Steps for Braised Wan Fish
1
Slaughter and wash the fish, and cut evenly on the fish with an oblique knife at a distance of about 0.5 cm.2
Spread salt evenly on the fish, then coat the soy sauce with rice flour and cooking wine, and marinate for ten minutes.3
Heat the pan over high heat and add oil until the oil boils. Add the fish and fry until golden yellow on both sides. Pick up and drain the oil for later use.4
Heat to medium, add oil to pan, add ginger, garlic, celery, mushrooms, pickled chilli in turn, stir-fry until fragrant, then add stock 100ml.5
Add the fish into the pan over medium heat, and cook for 4 minutes until delicious, then put the fish into a fish plate.6
Add rice flour and monosodium glutamate into the pan, stir up the soup, evenly sprinkle on the fish, sprinkle with chopped green onion, coriander, and sprinkle with sesame oil.