Homemade Diaozi Fish

Name: Homemade Diaozi Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Diaoziyu; 1/2 green pepper; 1/2 Red pepper; 1 tablespoon White wine; 1 tablespoon Soy sauce; Some oil; Some salt; 3 slices Sliced ginger

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Today I bought a piece of Diaozi fish for the homemade braised flavor. First use salt, ginger slices and appropriate amount of high white wine, mix well, then marinate for a while in advance, then put the fish in the pan and fry the fish on both sides until golden brown, then add the sauce and cook (if you like, you can add some chili sauce). After five to eight minutes of braising, you can harvest the juice on a high fire. Diaozi fish is filled with the flavor of sauce like a sponge. The fish is tender, soft and firm. The aroma is overflowing, which makes you appetite. Put a chopstick on it. Fish meat, you can immediately taste the mellow and tender fish meat, which is endless aftertaste! "

Ingredients

1 piece Diaoziyu
1/2 Green Pepper
1/2 Red Pepper
1 tablespoon White Wine
1 tablespoon Soy Sauce
Some Oil
Some Salt
3 slices Sliced Ginger

Homemade Diaozi Fish

1. Prepare the materials;

2. Add appropriate amount of salt, ginger slices and high-grade liquor to marinate the diaozi fish;

3. Soak up the water on the surface of the marinated fish before cooking;

4. Heat the pan with cold oil, add the diocese to fry;

5. Slowly fry on medium and small fire. When it's almost fried, you can shake the pan. If the fish can move, one side of the fish is basically ready. Continue to fry, then turn it over and fry the other side until golden brown;

6. Pour in the right amount of soy sauce;

7. Pour the marinated ginger slices and white wine together, add an appropriate amount of water, cover and simmer for five minutes;

8. Add appropriate amount of salt to taste, and then heat up the sauce. Remember to turn it over in the middle to make both sides taste evenly;

9. Pour the chopped green and red peppers before serving them out of the pan.

10. Serve it.

Tips:
1. Add some slices of ginger and high-grade white wine when marinating the fish to help remove the fishy, soak up the water on the surface of the fish before putting it in the pan to avoid oil splashing; 2. Tips for frying the fish without breaking the skin, the oil should be warm when the fish is served Slightly higher, don’t rush to turn the fish after you put it in, shake the pan first when the estimated time is about the same, if the fish can follow, it will basically be fried; 3. The cooking time is related to the size of the fish and can be adjusted. Pay attention to turning the sides when harvesting the sauce, so that both sides of the fish are delicious.