1. Ingredients: Golden Changyu
2. Remove the internal organs and gills of Jinchang fish, wash and set aside
3. Prepare other accessories
4. Shred the green onion, ginger and garlic, and cut the small red pepper into circles, set aside~
5. Scratch the fish with a knife, spread the salt evenly on the fish, add ginger garlic, cooking wine, a little steamed fish drum oil, and marinate for half an hour~
6. Pour oil in the pot and heat it to 70% hot. Use kitchen paper to absorb the water on the surface of the fish, remove the green onion and ginger, and fry it in the pot~
7. When the surface of the fish is fried to golden brown, you can add appropriate amount of green onion, ginger, garlic and sauté fragrant. This process will enhance the fragrance and make the fish more delicious~)
8. Add one tablespoon each of oyster sauce, light soy sauce, and steamed fish oil, add small red peppers and some water to make a sauce, then pour it into the pot, cover the pot and cook until the soup thickens~
9. It's out of the pot, remove the fish, pour the excess soup over the fish, then sprinkle with coriander and serve it on a plate, you can enjoy it~
Tips:1. Fish fried with a little peanut is healthier than fried fish~ (control the temperature of fried fish oil at 70~80% hot)
2. Friends who like spicy food can add small red peppers when sauteing the scallions and ginger (I am here to make it for small pot friends, so be lazy~)
3. If you like the softer fish, you can surpass the fish body when adding the sauce (personally like the crispy surface and the tender texture of the fish)
4. When collecting the juice, avoid overheating. It is easy to paste the pot, which will affect the appearance, and the taste will also decrease~
