Dry Roasted Golden Fish
by Little Ai Chef
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare materials.
2. Dice pork belly and set aside.
3. Dice mushrooms and set aside.
4. Dice winter bamboo shoots and set aside.
5. Finely chop scallions and ginger.
6. After the fish is cleaned, put a diamond-shaped plaid knife on both sides, and marinate with salt, black pepper, and cooking wine for 20 minutes.
7. Dry the excess water on the fish with a kitchen paper towel, and then fry it in oil over medium heat. Fry for 3 minutes on each side, remove the oil after frying.
8. In a separate pot, stir-fry the pork belly for 2 minutes.
9. Add green onions and minced ginger and stir fry together.
10. Add shiitake mushrooms, bamboo shoots, green beans and stir fry together
11. Add Pixian Douban and stir-fry the red oil, then add the sweet wine stuffed and stir fry.
12. Put the fried fish back into the pot, add cooking wine, soy sauce, salt, sugar, and then add the stock that has not covered the body of the fish, cover the pot, bring it to a high heat and simmer on a low heat for 10 minutes.
13. Remove the fish and put it on a plate. Add a few drops of vinegar to the remaining stock in the pot and stir-fry evenly. Collect the juice on high heat until it thickens, and sprinkle with chopped green onion.
Tips:1. The professional method is to deep-fry the fish, without a lot of oil at home, just fry the fish until golden on both sides.
2. Adding fermented rice is delicious, you can leave it without it.
3. Cut a diamond knife on the surface of the fish for better taste.
4. The amount of soup added is directly related to the heating time of dry boiling and the thickness of the soup. The broth is generally suitable for the fish that has just been submerged.
5. It is best to simmer this dish over a medium-to-low heat and let it naturally collect the juice. Otherwise, the fish will not taste good, and if the soup is harvested too quickly, it will easily cause burnt.
