[cantonese Cuisine] Grilled Green Zhanyu with Green Onion (a Dish for My Wife)

[cantonese Cuisine] Grilled Green Zhanyu with Green Onion (a Dish for My Wife)

1. Wash the Qingzhan fish and drain the water.

2. Cut into small pieces, I cut them with scissors.

3. Pour a small amount of oil into the pan, dip the fish in the flour and pat off the excess flour, then put it in the pan and fry it over medium-low heat.

4. After frying until golden brown, turn off the heat and remove the oil to control.

5. Adjust a bowl of water and starch for later use. Then add 3 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1⁄2 tablespoon of chicken broth, 1 tablespoon of salt, and 1⁄2 tablespoon of sugar in an empty bowl to make a sauce. (No water is used to cook this dish, so more cooking wine is needed)

6. A large handful of green onions, cut into large pieces and set aside.

7. Leave a small amount of oil in the pan, add the chopped green onion, and fry on low heat.

8. Put the fried fish on top of the scallion, and cover the excess scallion on the top of the fish. Pour the juice prepared in the green bowl on it. Turn the heat to medium-low, cover the pot, and simmer for about 3 minutes. Do not open the lid halfway.

9. After 3 minutes, after seeing that the soup is almost affected, pour in the water starch, cover the pot again and simmer for a while, turn off the heat, and put it on the plate.

Tips:

Green onions are used for grilling fish. Opening the lid frequently will make the fragrance of the onions in the pot escape. Remember to try not to open the lid under a low fire.