Shi'er Wuwei Fish Steak

Sweet and sour, salty and spicy, a big collection of five flavors, I have multiple mouths.

Sweet and sour, salty and spicy, a big collection of five flavors, I have multiple mouths.

Material

Fish (this may be bream) One (the head and tail have been gone, you can keep it good-looking, I am superficial)
Carrot cubes 2 ~ 3 tablespoons, a little more
Shimizu Around 200g (depending on whether you want more juicy or less)
shallot a little
Ginger slices a little
Garlic clove a little
Dried chili One stick
black pepper powder a little
Vinegar a little
pepper 6,7 capsules
sugar Around a teaspoon
salt a little
soy sauce About 2 tablespoons
Fuel consumption a little
Cooking wine a little
Cooking oil a little

Marinate the fish with cooking wine, ginger slices and garlic cloves for a while

Sauté the scallion, ginger and garlic in the hot pot of cold oil. After fragrant, mix all the sauces except fish and carrot in the pot. When the water is slightly boiled, you can fish

It must be burned on fire. My fish is thinner and I do n’t put a lot of water in it, so just five minutes

At this time, you can put the fish on the cleaned lettuce and put it on the plate, but the juice should not be poured out. Use the remaining juice to fry the finely chopped carrots and braise them for a little longer.

Then pour the carrot juice at this time on the fish

Everything is ready, only tasting

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