Fish with Sauce

Fish with Sauce

1. Remove the internal organs of the colored cloud carving, wash and cut a cross knife on both sides of the fish, sprinkle with pepper, salt and marinate for 15 minutes

2. Fry the fish in a hot pan with hot oil until it is crispy, serve it out and set aside (before putting in the fish, pat some sweet potato powder thinly)

3. Wash the pan with cold oil, saute the shallots, sauce, and minced garlic, add an appropriate amount of bibimbap sauce to fry until fragrant

4. Add the right amount of water, then put the fish into a high heat and bring to a boil

5. Finally, add soy sauce, sugar, cooking wine, and sesame oil to harvest the juice.