Baked Fish Belly

In this way, even the back of the fish will be very tender, and there will be no woody taste

In this way, even the back of the fish will be very tender, and there will be no woody taste

Material

Grass carp 3 servings over half a catty
Tempeh 1 ~ 2 tablespoons
soy sauce 1 ~ 2 tablespoons
Flour Half tablespoon
salt The right amount
Jiang Si Small amount
oil The right amount

Fish belly cut approximately half a centimeter thick, chopped tempeh, two sliced ginger

Fish belly mixed with tempeh, raw powder, soy sauce, shredded ginger and salt, and marinated together for more than 15 minutes

Remove the oil from the hot pot, pour in the fish belly, pour it as flat as possible (one side sticks to the pot), put a small amount of water (1/3 of a bowl), cover on low heat

Serve in 2 minutes, the fish is cooked very quickly

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