Braised Fish Cubes with Sake Lees
by Rice sprouts
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The grass carp is cleaned, cut into pieces, and marinated for 30 minutes with 1 teaspoon and a half salt.
2. The marinated fish pieces are placed in a basket and drained for later use.
3. Put a proper amount of oil in the wok until the fish fillet is covered, heat it to 70% hot, and fry the fish fillet.
4. When frying the fish, cut the ginger into small strips, peel the garlic and set aside.
5. Cut the red hot pepper into small pieces and wash the green onions.
6. Prepare the lees and chopped green onion.
7. Fry the fish pieces until the surface is browned, remove them and set aside.
8. Leave a little oil in the wok, add the shallots, ginger, garlic and red hot peppers and stir fry to create a fragrance.
9. Add the lees and stir well, add the dark soy sauce and a small bowl of water, add salt and chicken essence, and stir well.
10. Add the fish cubes and stir well.
11. Cook until the soup thickens.
