Maotai-flavored ginkgo fish
Ingredients: soy sauce,chicken essence,salt,chives,white sugar,cooking wine,balsamic vinegar,Jiang,garlic,flour,white pepper,yellow sauce
Recipe Recommendations
- chives appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- balsamic vinegar half a spoonful
- salt a little
- cooking wine 2 tablespoons
- white pepper a little
- soy sauce half a spoonful
- white sugar Half a teaspoon
- chicken essence a little
- flour appropriate amount
- yellow sauce 1 scoop
Steps for Maotai-flavored ginkgo fish
1
Prepare the materials. (You can replace this fish with another fish, the steps are the same)
2
Cut chopped green onion, shredded ginger, and garlic cloves.
3
After removing the scales and intestines of the fish, marinate with a little cooking wine and salt for 5 minutes.
4
After marinating, dry the water and evenly pat the flour. (If the pot at home uses a non-stick pot, you can omit this step)
5
When the oil is 70% hot, put the fish in and fry.
6
Fry until the surface of the fish becomes slightly yellow, and then remove it to control the oil.
7
Leave the remaining oil and saute the ginger and garlic until fragrant.
8
Put the fried fish in, over medium to medium heat, and fry for another 2 minutes.
9
Add appropriate amount of water, add half a teaspoon of balsamic vinegar, 1 teaspoon of cooking wine, half a teaspoon of soy sauce, half a teaspoon of white sugar, 1 teaspoon of yellow sauce, and appropriate amount of salt. (Because the fish has been pickled, the salt is a little short)
10
Without covering the lid, directly bring the soup to a boil, turn to medium to medium heat, and use a shovel to pour the soup on the fish body until it tastes good. Finally, sprinkle with a little chicken essence and chopped green onion.
11
The amount of seasoning is added according to the size of the two fish. When making fish, you can increase or decrease according to your own taste.