Hot and Sour Pickled Fish Cubes
1.
Fresh grass carp, cut into pieces, green onion, ginger, shredded, cooking wine light soy sauce, sealed in a refrigerator, and marinated for 4-8 hours
2.
Use half a bowl of warm water + 2 spoons of cooking wine + 3 spoons of light soy sauce + 1 spoon of sugar + 1/2 spoon of vinegar + 1/4 spoon of sesame oil to adjust the sauce. I use it when I fish
3.
The marinated fish pieces are fried in a small fire first. Be patient and don’t turn them.
4.
Wait for one side of the fish cubes to fry. Carefully turn over and add the thinner fish cubes to fry together.
5.
While frying the fish, start a separate pot and slowly fry the pickled peppers, Beijing onion and sliced ginger with low heat and cold oil to create a fragrance
6.
Pour the fried pickled peppers into the fried fish cubes
7.
Use a half bowl of warm water + 2 spoons of cooking wine + 3 spoons of light soy sauce + 1 spoon of sugar + 1/2 spoon of vinegar + 1/4 spoon of sesame oil to adjust the sauce and pour it into the fish
8.
Bring the soup to a boil on high heat Use a spoon to pour the soup on the fish pieces and wait for the soup to slowly dry
9.
Prepared water starch (the starch is dissolved with water) slowly pour into the fish pieces, shake the pot and wait for the soup to thicken
Tips:
1 The stew is slowly simmered with a low fire, but the fish must be cooked on a high fire and the soup is almost ready to be served, otherwise the fish will be old and taste bad
2 If you like a darker color, you can add some soy sauce
