Braised tongue fish
By JohanKoelpin
If I weren't rushing to make winter health dishes, I wouldn't be in a hurry to edit this dish into a recipe. The picture is a bit bad. Since it is winter, it is difficult to take pictures of the cooked food when it is served steaming hot, but when it cools down, there is no way to eat it anymore. This fish was cooked at night. The family was in a hurry to eat it, so they took two pictures of it steaming hot. The fog was too thick. Please forgive me!
Recipe Recommendations
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Braised tongue fish
1
Handle the tongue fish well: remove the head and skin it.
2
Marinate with salt, pepper, shredded green onion, shredded ginger, and cooking wine for 10 minutes. Then pat a little flour and egg liquid and fry it.
3
Put the onions and ginger in the pan, stir-fry, and pour in water.
4
Add the fried fish. After boiling over high heat, add cooking wine, soy sauce, sugar, and salt, and change to medium heat for 5 minutes.
5
Serve out the fish. Leave the juice in the pan.
6
Put the fungus into the pan, and then turn on a high heat to collect the remaining juice in the pan.
7
Pour on the fish. Add coriander to embellishment and enhance flavor.