Name: Busy Years-fried Bayu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 catties Frozen fish; Some ginger; Some pepper; Some star anise; Some Soy sauce; Some salt; Some Sugar; Some Cooking Wine; Some Vinegar; 1 piece Orange peel

Busy Years-fried Bayu

1. Take out the frozen fish and defrost at room temperature

2. Try to slice the fish when it's easy to cut, don't wait until it's completely defrosted, and then cut it out.

3. Take out the sliced fish fillet and take out the stomach and intestines and clean it.

4. Pour the cooking wine and remove the fishy smell

5. Prepare the seasoning, slice the ginger and peel the orange peel.

6. Add water to the pot, as long as the amount of water is enough to cover the fish, and put all the seasonings.

7. Put in the right amount of salt, depending on your taste.

8. Pour the soy sauce after the fire is boiled.

9. Put 5 teaspoons of sugar

10. Put a small spoonful of MSG, then pour some cooking wine and bring to a boil.

11. Pour the cooked soup into the basin and set aside.

12. Add oil to the pot and heat it up to 80% heat, and fry the fish fillets.

13. Fry until golden brown, remove and pour into the soup, soak for 24 hours before serving.

Tips:
When cutting frozen Bayu, it is best not to completely defrost and then cut, otherwise the cut will not be formed. Of course, there is no problem with cutting fresh fish.

Busy Years-fried Bayu

Ingredients

Busy Years-fried Bayu

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