Bitter Gourd Fish

Bitter Gourd Fish

1. Put a flower knife on the small yellow croaker, and then evenly spread a layer of cornstarch on the surface;

2. Heat the pot and apply ginger on the surface of the bottom of the pot;

3. Add an appropriate amount of oil and fry the fish in it;

4. Fry one side of the fish to golden brown and turn it over and continue frying;

5. Fry until golden brown on both sides and then layer out;

6. Add minced meat and stir-fry with minced ginger;

7. Stir-fry the fish with a little oil, add the right amount of soy sauce, cooking wine and water and cook for five minutes;

8. When the fish is cooked six or seven, add the sliced bitter gourd and cook together;

9. Cook for another two or three minutes when the fish is ripe, add salt and pepper to taste, add colored peppers;

10. After cooking, take out the fish, add proper amount of water starch to the remaining soup to make a thick;

11. Pour the gorgon juice on the fish that has just been put on the plate;

12. The bitter gourd fish with heat-clearing nutrition is ready.

Tips:

1. Marine fish does not need to be marinated in advance, just put a knife on the back to taste;

2. Patting dry powder on the back of the fish and applying ginger to the bottom of the pot are for the purpose of not grilling the fish skin;

3. Don't turn the fish too early, be sure to wait for the fish skin to fry before letting it go;

4. Add some minced meat and minced ginger, stir fry, and then cook the fish, which will not only remove the fishy smell but also improve the freshness;

5. When the fish is cooked to six or seven mature, add bitter gourd and cook together; add seasoning when the fish is cooked to nine mature;

5. Cook the fish layer out, thicken the remaining broth, and pour it over the fish.