Braised Redeye with Pickled Vegetables
1.
Remove the scales and internal organs of the red eye fish
2.
A spare part of bamboo shoots and pickled vegetables
3.
Minced meat
4.
Jiu Shun ginger juice and garlic juice for later use
5.
Put the cleaned fish into a cooking bowl, add soy sauce, thirteen incense, white pepper, chicken essence and ginger juice
6.
Add Jiu Shun garlic juice
7.
After adding the chili soy sauce, mix well and marinate for later use
8.
After the fish is marinated, fill the meat in the belly of the fish
9.
Stuff all the fish into the meat and set aside
10.
Take the flour, puff the fish wrapped in the meat with a layer of flour
11.
Put oil in the frying pan and heat it up
12.
Add the fish wrapped in flour and fry on low heat
13.
After frying on one side, fry on the other side and fry golden brown on both sides
14.
Stand the fish up and fry the belly part to make the meat in the belly mature
15.
Mince garlic and set aside
16.
Put oil in the wok, add chopped garlic until fragrant
17.
Add green onions and sauté
18.
Add shredded bamboo shoots and pickled vegetables, add soy sauce and salt and stir-fry for a while. After letting the pickled vegetables eat the oil, they will taste very fragrant
19.
Add appropriate amount of water to the pot, then put the fish in, add the lid and simmer until the soup is thick, seasoning and out of the pot
20.
Serve on a plate
