Homemade Braised Fushou Fish

Name: Homemade Braised Fushou Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fushou Fish; 50g Shallots; 10g chili; 10g ginger

by No words

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Fushou fish is the native dialect of Chaoshan. Fushou fish is originally called Vietnamese crucian carp. Because of its strong reproductive ability, delicious meat and easy breeding, it is common in many places in China. There are also wild Fushou fish in many rivers. Fushou fish is also abundant in our Chaoshan area. Its delicious meat makes many Chaoshan people salivate. I also grew up with the snack Fushou fish. I make this dish every time I go home. It is delicious, simple and happy. "

Ingredients

500g Fushou Fish
50g Shallots
10g Chili
10g Ginger

Homemade Braised Fushou Fish

1. Wash the Fushou fish first, then cut a few knives on the fish to make the fish easier to taste, add an appropriate amount of salt to marinate for a few minutes, and then smear the egg liquid to make the fish better fried

2. Cut the shallots into chopped green onions, and cut the chili and ginger well

3. Put the oil in the pan, fry the fish in the oil pan until golden on both sides, add chili and ginger and fry the oil to remove the fishy smell, add an appropriate amount of water, and add a few drops of soy sauce to the fish to make the fish more delicious. Then add chopped green onion and wait for the fish sauce to boil, then serve.