Basil Fish Pieces
1.
All materials are ready.
2.
The fish pieces are cleaned.
3.
Cut the fish into pieces, add salt, light soy sauce, cooking wine, vinegar, and ginger to marinate for 30 minutes. (Turn the fish over halfway to make it evenly flavored.)
4.
Wash the perilla and set aside.
5.
Peel the garlic and cut the green onion into sections for later use.
6.
Heat the wok and pour in the right amount of cooking oil.
7.
Put the marinated fish in the pan and fry. (When the oil is 50% hot, put the fish pieces to prevent accidental burns when the hot oil splashes on the body)
8.
Fry slowly over medium heat. Gently clamp the fish body with chopsticks in the middle, and use a spatula to turn the fish body over. (Do not turn the fish in a hurry, turn them over when they are golden brown, otherwise the fish will rot.)
9.
When both sides are fried until golden brown, pour the marinated fish soup into the pot and cook.
10.
Add garlic cloves and green onions, add oyster sauce and sugar, and simmer for 5 minutes.
11.
When the fish is almost cooked, pour in perilla leaves, add chicken essence, mix well, thicken with starch, turn off the heat and put on a plate.
