Braised Ang Prickly Fish
by Chen Huan
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Clean the ang thorn fish, shred the ginger and dried red chili, and tie the shallots.
2. Heat up the oil pan, add the thorny fish and fry it until it turns yellow.
3. Shredded ginger, dried red chili and green onion knot, bursting out the fragrance.
4. Into the right amount of water.
5. Add the right amount of wine, soy sauce and sugar.
6. Simmer on low heat for 20 minutes, until the juice is dried out on high heat, add a proper amount of salt to the pan.
