1. Prepare everything you need, mince ginger and garlic,
2. Cut the eryngii mushrooms into shreds, do not need to be too thin, blanch the water to filter out, serve as a plate, use for the base, or replace it with enoki mushrooms or other favorites.
3. Clean the saury, remove the head and cut into sections. The black mucous membrane in the belly of the fish must be scraped clean, then use a saury knife, add salt and pepper, and marinate for ten minutes.
4. Heat the pot, add oil, heat up, add the marinated saury, fry until golden on both sides, strain out,
5. Leave the hot oil in the pot, add minced ginger and garlic, bean paste, chopped pepper sauce, fry until fragrant, add water, add the fried saury, add seasonings after boiling, and cover the pot for three minutes to collect the juice, because The saury has been marinated with salt, pay attention to the saltiness,
6. Just pick up the pot and put it on the plate
7. Served with a bowl of hot, soft and waxy white rice, bite it down, the tender and juicy saury wraps the whole tongue, help me up and I can eat it.
Tips:Because of the special taste of saury, it is a bit sweet and sour, and the meat is tender and juicy. Pay attention to the cooking time not too long and grasp the saltiness.
