Tile fish is a very common way to cook fish.
The cooked fish is fresh, fragrant and slightly spicy. It is a very delicious and appetizing home-cooked dish.
There will be different burning methods in various places, which is a common practice here.
Home-style tiled fish
By KylerBatz
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 40 grams
- sugar 15 grams
- oyster sauce 20 grams
- soy sauce 10 grams
- soy sauce 20 grams
- balsamic vinegar 5 grams
- garlic cloves of 8
- dried chili of 5
- starch appropriate amount
- garlic sprouts 2 trees
- sesame oil appropriate amount
- soybean paste 15 grams
- salt appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for Home-style tiled fish
1
Wash the silver carp body and cut into pieces, add 20 grams of cooking wine, 5 grams of white sugar, 10 grams of soy sauce, 20 grams of oyster sauce, and appropriate amount of onion and ginger, mix well and marinate for 1-2 hours.
2
Prepare the dressing.
3
Go to a plate, add the right amount of starch, and then add the fish pieces to stick.
4
Pour the oil in a pan and heat it up, add the fish pieces and fry until.
5
Fry the fish pieces to golden yellow.
6
Place it on oil-absorbing paper to absorb the oil and set aside.
7
Pour oil into a wok and saute chives, ginger, garlic and peppers.
8
Add 1 spoonful of soy sauce.
9
After frying until fragrant, add appropriate amount of water.
10
Add cooking wine.
11
Add the soy sauce.
12
Add soy sauce.
13
Add balsamic vinegar.
14
Add sugar.
15
Cook the soup on high heat for 5 minutes to get the fragrance.
16
Then add the fried fish pieces.
17
Add cover and cook over high heat for 15 minutes.
18
Quicken the soup and add the garlic sprouts.
19
Pour in a little sesame oil and turn off the heat.Home-style tiled fish Make Tips
The seasonings for pickled fish are no longer needed, they must be thrown away. When the fish pieces are finally cooked until the soup is ready to dry, stir fry with a spatula. Because when wrapped in starch, the soup will become sticky at the end of firing, so turn frequently to avoid burning the bottom.