Dry Stir-fried Golden Changyu
1.
Remove the internal organs and gills of the mackerel, clean it and set aside
2.
Use kitchen paper or paper towels to absorb the moisture on the surface of the golden fish, and draw a cross knife on both sides
3.
Then pat a layer of dry starch evenly on the surface
4.
Slice ginger, shred green onion, mince garlic and set aside
5.
Heat up a non-stick pan, add a little oil, and make 70% hot
6.
Add Jinchang fish and fry on low heat until
7.
Add Jinchang fish and fry on low heat until
8.
Fry it once and then turn it over until it is cooked. Be careful in the process of turning.
9.
Serve the fried fish and set aside
10.
Wash the pot, add oil to the pot, add green onion, ginger, garlic and sauté
11.
Add the bean paste and continue to fry until fragrant
12.
Put the fried fish in the pot, add cooking wine, vinegar, salt, sugar, light soy sauce and dark soy sauce, and some water
13.
After the high heat is boiled, turn to medium heat, cover and simmer for about ten minutes
14.
After opening the lid, collect the juice on high heat until it is thick and serve it on the plate. Sprinkle chopped shallot on the surface.
15.
I didn’t expect the taste to be quite good. Although it was the first time to cook this, even my son who was always afraid of spicy paid the bill and called it spicy, so I still wanted to eat it.
Tips:
ps: 1. Put the golden chang fish at a higher oil temperature so that the fish skin will not break
2. Put in the cooking wine and vinegar first, the effect will be better to remove the fishy
3. In the end, there is basically no soup in the cooking pot, and the fish can be out of the pot
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