Braised Spicy Spring Fish
1.
The gills are opened and the gills are pulled up. The intestines in the belly will come out together. Then gently squeeze the belly of the fish, so that all the impurities and internal organs in the belly will come out.
2.
Wash the spring fish, put it in a large bowl, pour in the light soy sauce, cooking wine, and ginger slices and marinate for about half an hour
3.
When marinating, chop the ginger and garlic cloves into mince
4.
Pour half a bowl of water into the bowl, add the dark soy sauce, light soy sauce, oil consumption, pepper, salt, and sugar, stir well and set aside
5.
Pour a little bit more oil in a flat-bottomed non-stick pan and heat it over medium heat, then add the capelin fish and fry it to make the bottom golden brown
6.
Turn it over and fry the golden brown, put it on a plate for later use
7.
Leave the bottom oil in the pot, add minced ginger and garlic, and stir-fry the chili until golden brown
8.
Add the fried capelin fish, bring the sauce to a boil, turn to a low heat and simmer
9.
When there is a little soup left in the pot, you can turn off the heat and sprinkle with chopped green onion to start.
Tips:
1: The intestines can be pulled out directly from the gills, and then gently squeezed into the belly of the fish to remove the internal organs more cleanly.
2: Duochun fish is tender and easy to break, so it will be marinated first to remove the fishy, but also make the meat firm and not easy to break
3: When frying, make sure that the bottom of the fish is golden brown before it can be turned over, otherwise
