Braised Tongs Fish with Garlic
1.
Wash the tong fish and cut into pieces (do not cut too small), peel the garlic, and cut the fat into thin slices.
2.
Marinate the tongs with cooking wine and appropriate amount of salt for about 1 hour; then, we pour out the excess marinade, pour in starch, and grab it with our hands. It's a bit sticky but no juice flows down.
3.
Put the oil in the hot pan to 70% hot, put the fish pieces in the oil, flick them twice with chopsticks to prevent them from sticking together, and fry them slightly to prevent the fish pieces from falling apart when they are braised.
4.
Heat the pan with cold oil, just a little oil, add the fat diced pork, and fry the lard on a low fire; at about the same time, add the garlic and fry until the surface is wrinkled, then add the char siu sauce and fry a little.
5.
Then, put two spoons of Zhu Hou Sauce, stir fry until you smell the tangy sauce, you can mix the soy sauce and red fermented bean curd.
6.
Put the fried fish in, stir-fry or shake the pot slightly, add a little hot water and simmer for 10 minutes, and then it will be out of the pot (note that the amount of water must be controlled, and the fish should be stirred as little as possible when cooking).
Tips:
1. A little hot water, even if you can't get all the fish, it doesn't matter, the taste will be very weak when there is more water;
2. You can add more if you like garlic;
3. If you don't have the char siu sauce, you can leave it alone.
