I used to cook fish

The key to the stew is that the soy sauce doesn't come out, and the other thing is that sugar, which is not for sweet, is not for sweet, but for fresh, yes, and you're not wrong. Sugar puts the right amount in the stew, makes the fish taste more fresh and better, and makes the soup thicker。

Recipe Recommendations

hairtail art. 3
edible oil appropriate amount
cooking wine 3 scoops
onion appropriate amount
sugar a little
salt a little
soy sauce appropriate amount
Jiang appropriate amount

salty and fresh
stewed
half an hour
ordinary

Steps for I used to cook fish

The fish is washed clean from the internal organs, cut into appropriate fish bands of the size, and the wine and soy sauce is made for 30 minutes to soak and taste。

Put a proper amount of edible oil in the pot。

Add a little bit of soy sauce。

Add a proper amount of fresh water to burn, which happens to be without fish, and add a little sugar and salt。

When it's burned, put the fish in the pan, and the pickled sauce falls, not in the pot。

With the fire burning for about 15 minutes, it will be enough to turn off the soup, and the onion fragrance will come to the table。