1. Wash the small river fish, add cooking wine, light soy sauce, salt and marinate for ten minutes, then prepare all other ingredients: chopped kimchi, sliced ginger, minced garlic, chopped dried red pepper, chopped green onion,
2. Fish bubble wash
3. Use the tip of a knife to pierce the air leak so that it will not explode during cooking
4. Heat oil in a pan, add ginger slices and sauté fragrant, fry the small river fish until golden on both sides
5. Fish out after frying
6. Deep-fry the fish bubble in the oil of the fried fish, and keep turning the fish bubble in the meantime to avoid sticking to the pan
7. After the fish is deep-fried, pour out the excess oil, leave the bottom oil in the pan, add the minced garlic and dried red pepper to fragrant
8. Add a teaspoon of bean paste and stir fry for red oil
9. Stir fry with chopped kimchi
10. Put the fried fish into the pot, cook a spoonful of cooking wine, a little rice vinegar, a spoonful of oyster sauce, a spoonful of light soy sauce, a little dark soy sauce, stir and stir well, add a small bowl of water and simmer for a while. , The taste is more even)
11. When the juice is ready to dry, add the chicken essence and stir well, out of the pot, shop the bottom of the fish dish, cover the fish with kimchi and fish, and sprinkle with chopped green onion.
12. The fish bubble has a good texture, mixed with the sour and hotness of kimchi and the deliciousness of river fish. Don’t be too delicious.
Tips:Be careful of splash-proof oil when frying fish. If you don’t have kimchi, you can use pickled pepper and sauerkraut instead, but I personally prefer the taste of kimchi.
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