Grilled Sunfish in Soy Sauce
1.
Remove the scales and internal organs of the sunfish, wash and set aside.
2.
Take a small bowl of soy sauce, salt, a little sugar and dark soy sauce, pepper, cooking wine, add a bowl of water to make soy sauce water.
3.
Wash the green onion and coriander and cut into fines.
4.
Heat the oil to saute the ginger slices, then pour the soy sauce water into the pot and boil.
5.
Put the processed sunfish into the pot, close the lid and cook on high heat for 2 minutes. Turn to medium and low heat and cook for 5-7 minutes.
6.
Sprinkle chopped green onion before serving, pour a small spoonful of vinegar along the side of the pot, and drip some sesame oil.
Tips:
1) The black film on the belly of the fish should be cleaned up so that the fish is not fishy.
2) Wait for the soy sauce water to boil before putting the fish in.
3) Put the fish in the pot without turning over, you can gently shake the pot or push down the fish with a spatula, which can be better
Keep the fish skin intact.
4) It is best to add enough water at a time. If you want to add water, pour hot water along the side of the pot, and then gently shake the pot.
5) Put the chopped green onion and vinegar at the end to give a better volatile fragrance.
I have tried this method with standing fish, sun fish, and small crucian carp, and it was very successful. I think this method is especially suitable for fish with tender skin and flat body, one by two.
