1. Choose the materials.
2. Cut the preserved egg into 4 pieces and set aside.
3. Mince ginger and green onions and set aside.
4. Cut it with an oblique knife (about 1.7 cm thick). In addition, the inside of the fish should be cleaned with a knife, especially if there is a fish bubble inside.
5. Heat the pan (first heat the pan a bit), and pour the oil (preferably burn it without smoke, so that the fish will not stick to the pan when frying).
6. Then pour in the fish, fry until slightly yellow (basically bloody color is fine), pour in water and add ginger (usually a soup bowl is almost the same), boil on high heat and simmer on low heat until 7 minutes.
7. Cook for 7 minutes and then pour in preserved eggs, add flavor (salt, MSG, chicken essence), put on medium heat and cook until 3 or 4 minutes.
8. ok, the finished product is out of the pot, and the golden light is immediately shining, and even the sun is overshadowed. At this time, you must lock the doors and windows, or you and I will not be responsible for the robbery or the robbing of the animals.
Tips:Children who can't fry fish are too big. If you are afraid that the fish will stick to the pan, sprinkle a little salt on the place where the fish is fried. Or use ginger in the hot pot. . Ok. . . ! ? ! . . . Nourish (rub) on the pot. Ok? !
