Appetizers in Summer ------------ Oily Spicy Piaoxiang Fish
1.
The fish is cleaned and sliced into fillets.
2.
Marinate the fish fillets with seasoning 1 for 30 minutes.
3.
After marinating, place the fish slices on a rimmed plate.
4.
In addition, use a bowl and prepare the seasoning 2.
5.
Prepare the minced ginger and garlic in seasoning 2.
6.
After the water is boiled, put the fish in, steam for 5 minutes, turn off the heat, do not open the lid, and simmer for another five minutes, take out the fish fillets, pour out the water in the fish fillets, and then add the seasoning 2 except the ginger and garlic Stir the seasoning well and pour it on the fish fillets, then sprinkle the minced ginger and garlic on top.
7.
When I made it, I put the minced ginger and garlic first, so it made it a bit dark.
8.
Pour the right amount of oil into the pot, turn the heat to the lowest, put the shredded chili in, fry it and pour it on the fish fillets.
9.
Finally, sprinkle a little green onion as a decoration and it's OK.
10.
Finally, sprinkle a little green onion as a decoration.
Tips:
1. I used to boil it in water and fish it out, but the fish fillets are easier to loosen. This time it was steamed, but the fish fillets stick together after steaming. Is there any way to prevent them from sticking together?
2. It is best to sprinkle ginger and garlic after the light soy sauce seasoning, so that the ginger and garlic will not turn black.
3. The last step of frying chili shreds must be at the lowest fire, even though it is actually at the lowest fire, but it still feels a little bit dark after frying.
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