Double Flavor Chrysanthemum Fish
by Eater capacity
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. The fish cut the meat and change it with a knife, mix with shallot, garlic, ginger, cooking wine, salt and water, put the fish in and marinate for about 20 minutes to remove the fishy.
2. Adjust the juice: 1. Put the light soy sauce, vinegar, oyster sauce, sugar, corn starch into a bowl, add a little water and mix thoroughly, set aside minced ginger and garlic for later use; 2. Add corn starch, sugar, vinegar and a little water to mix thoroughly, and prepare the tomato sauce stand-by;
3. The marinated fish is dried to control the moisture, and the starch is evenly coated, and the excess starch is shaken out for use.
4. Put more oil in the pot. Put the fish into the fish fry at 70 to 80% heat, and fry it a little to prevent the fish from sticking together. After all the bombing is done, repeat the bombing again.
5. Juice making: 1. Leave a little oil in the pot, add minced ginger and garlic to fry until fragrant, pour the juice from step 1 in step 2 and pour over half of the fish; 2. Put a little oil in the pot and heat the oil Add the tomato sauce and stir fry until it tastes good, add the juice from step 2 in step 2 until thick and pour over the remaining fish.
6. Double flavor chrysanthemum fish and you're done.
