1. Ask the fish seller to help tidy up the fish, cut them, and rinse them back and drain the water to prevent the oil from splashing out, and the water smells fishy.
2. Pour oil in the hot pan, a little more, and fry the fish until both sides are yellowed.
3. Set aside the fried fish pieces
4. Put oil in the pot, add green onion and ginger until fragrant
5. Add chopped chili (the amount is based on your own spicy ability)
6. Put a little water (there is no need to have the fish cubes, the soup should not be too much), a little sugar, cooking wine, and soy sauce. Gently turn over halfway (the whole process of cooking the fish, except for the frying fish and the fish that needs to be turned at this time, do not turn at other times, so that the fish will be complete), change the side, cover the pot and cook 5 on medium heat Minutes to taste (just slightly increase or decrease the time according to the size of your own fish pieces, I personally think this piece of fish is too big)
7. Finally, add chopped green onion, the soup in the pot is almost harvested, and it is ready to be out of the pot. It doesn’t matter if the soup is more juicy, it’s a perfect match to eat with rice.
8. Chop chili fish cubes with delicious Hunan cuisine soup and you're ready
Tips:Tips:
1. Let the uncle who sells the fish in the vegetable farm cut and arrange the fish, and just wash it back and drain the water. One is to prevent the oil from splashing out, and the other is that the water smells fishy.
2. The fish is fried until the skin is wrinkled
3. Don't always turn the fish during the cooking process, and don't cook it for too long. The fish is easy to grow old.
4. Finally, sprinkle the green onion~~
