Braised Fish Cubes with Tempeh
by Ge Sijia
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the tail of the fat head fish;
2. Marinate with cooking wine, salt and pepper for 30 minutes; shred ginger, mince green onions, peel a few garlic heads and set aside;
3. Pour the oil in the wok and heat, add ginger and fish pieces for frying;
4. Fry on one side, turn over and continue to fry, fry until browned;
5. Then put three spoons (medium spoon) tempeh, soy sauce, vinegar, sugar, salt, star anise, garlic clove;
6. Add water just enough to submerge the fish, cover and cook for 10 minutes;
7. Then open the lid and cook until the fish soup is thick and sprinkle with chopped green onions and a little MSG.
Tips:1. When frying the fish, be sure to heat the pan and oil very hot, sprinkle some fine salt, so that the fry is not easy to break, and then turn it lightly.
