1. Herring body without head, one.
2. Chop the fish into pieces, put an appropriate amount of salt and cooking wine to marinate for half an hour.
3. Clean the peeled edamame kernels.
4. Cut the ginger and garlic slices, put the green onion roots together, and put the garlic and chopped green onions together.
5. After the pan is heated, pour the oil, and then put the fish into the pan (there will be water in the fish plate, don't pour the water in), flip it a few times until the fish turns color on both sides, and fry for a few seconds.
6. Then, add an appropriate amount of boiling water. Soy sauce, bean paste, soybean paste, sugar and balsamic vinegar.
7. After boiling, add ginger slices, garlic slices and green onion roots.
8. Then add edamame kernels and spread on top of the fish cubes. Turn to medium-low heat and cook for about 20 minutes.
9. Add minced garlic and chopped green onion, ready to cook. (If it is weak, you can add salt, but the sauce is salty, so it's better to eat less salt.)
10. The fragrance of beans, the freshness of fish. delicious.
Tips:1. Rub it in the pot with ginger, it won't stick to the pot.
2. Pour the oil after the pot is hot, and the fish will be put into the pot immediately. Form a hot pan with cold oil, and the fish will not stick to the pan.
3. It is recommended to add ginger slices after boiling. Also easy to get rid of fishy.
4. My daughter doesn't eat chili, so it's useless. You can add chili sauce if you like.
