1. I bought a one-pound bream (it feels too small. When I was a child, I would release it if I caught this kind of fish. Unfortunately, there are very few big breams in my hometown that are more than 2 to 4 jin in the market. Fish, in fact, if there is a triangle bream in the Yangtze River, it is best.It is estimated that the good things in childhood are almost extinct) Necessary ginger, green onion, garlic.
2. Pay attention to clean the abdominal cavity of the fish. Now the water body is polluted to different degrees, so there is a black film in the abdominal cavity of the fish.
3. . Sweep the knife on both sides of the fish-this will make it easy to taste
4. Because the fish is small, there is no need to make a cross flower, just 3 cuts for the diagonal slice-note that the meat is cut diagonally, not straight
5. Spread some salt evenly on both sides of the fish. You can even get a little bit in the abdominal cavity to make a little bit of early flavor! I don't like some flour-dipping methods, and think that destroys the taste of the fish skin!
6. The prepared fish is placed on a plate, topped with shredded ginger, slapped garlic, shredded dried chili, and then added some green onions! Several colors look good!
7. Pull in the pan, after the oil is boiled with blue smoke, add the ingredients and stir fragrant, the fire should not be too big, mainly fry the aroma
8. When the onion and garlic turn yellow, you can remove the ingredients for use. Pay special attention to the red pepper not to fry it black, it will not look good.
9. Use the remaining oil to fry the fish! The oil temperature is 6 minutes.
10. Yellowish on both sides is fine, or you can fry it a little bit older!! Be careful when turning the fish, it will stick to the pan if it breaks
11. Then you can put a small bowl of water (the family does not have broth) and start cooking-the restaurant has a lot of fire and oil, and people even cook it with oil, and the family uses their own methods! After the water is boiled, add the most important rice wine + soy sauce , Is a step to remove the fishy seasoning and dyeing!
12. Add the previous ingredients and cook together, put a little salt in the soup, consider the amount, because the soy sauce is also salty, and the sauce will be added later, including the fish itself and the taste! Keep pouring the juice on the fish , To ensure even heating!
13. Add a tablespoon of bean paste, this is something I like very much~~ My hometown basically uses homemade red chili paste
14. Cook for a while, the fish will be cooked, and it will easily damage the shape after a long time
15. Now the fish is served on a plate and sprinkled with green onion leaves-do you think it will be done like this
16. There is still some soup in the pot! The essence is! Add a little sugar and vinegar, monosodium glutamate, adjust the water and starch at the bottom of a bowl, put it in the pot, bring it to a boil, stir quickly, and start the pot when it is a little sticky !
17. .Final process-pour the soup! Control how much the juice is, less is too dry, and more is tasteless!
18. It's done! It looks good
Tips:Sprinkle some salt in the pan when frying the fish, it will not stick to the pan easily
