Braised Tilapia
1.
The materials are ready, the fish is hit with a knife
2.
Add oil to 70% or 80% of heat and fry the fish until slightly yellow (my skin is sticking to the pan).
3.
Add green onion, ginger and garlic until fragrant, add soybean paste, tomato paste and sauté until fragrant, add appropriate amount of water, add soy sauce, dark soy sauce, a small amount of wine, boil, add fish and cook until delicious
4.
Serve and sprinkle with shredded green onions
5.
Add starch water to the juice in the pot to thicken to the required concentration
6.
Just pour it on the fish
7.
Finished product
Tips:
1. If it is fresh fish, it is not necessary to remove the scales. After washing the fish, let it dry and fry it. In the case of salted fish, the scales should be removed and washed before frying.
2. After heating the pot, pour some cold oil into the pot, pour it out immediately, pour in the cold oil and fry slowly.
3. Dip the fish or fish pieces in a thin layer of noodles, or roll them in egg liquid, and fry them in hot oil.
4. After heating the pot, put more oil in the fish, let the fish dry out, put the fish on the spatula first, then put the spatula in the oil pan, first preheat the fish on the spatula, and then put it in the oil Slowly fry.
5. The pan for frying fish must be cleaned. After sitting in the pan, wipe the hot pan with a piece of fresh ginger, then pour in the oil, stir with a spatula so that the pan wall is covered with oil, put the fish after heating, and fry until the fish The skin is tightened and hair is firm, slightly yellowish.
6. Put a little sugar in the hot oil pan, and when the sugar is slightly yellow, put the fish in the pan, which is not only non-stick, but also delicious and fragrant.
7. If you can put some vinegar on the fish body, it can also prevent sticking to the pan.
