After reading other recipes, it seems that there is such a simple burning method in our hometown.
|Red chopped pepper||A little|
|Cooking wine||A little|
|Rapeseed oil||A little|
Wash the bream, peel the ginger, shred and slice, wash the onion, cut into sections, mince, and mince the garlic, everything is ready.
Cut two or three sides of the bream fish body on each side, apply salt to the fish body, including the fish belly, stuff the onion into the fish belly; put the fish in the dish, pour a little wine, and sprinkle the ginger on the bottom of the dish and the fish Noodles, so marinated for about half an hour.
At half an hour, remove the fish and remove the ginger. Turn on the heat, pour appropriate amount of rapeseed oil in the pan, heat it up, add ginger slices, then put the fish in the pan.
Control the fire, fry the sides of the fish until golden, and put them out of the serving dish.
Add starch to the water, put oil in the pot, add the minced garlic and chopped red pepper to stir fry, and then add the starch liquid. When it looks almost OK, pour the juice on the fish and sprinkle with green onion.