1. Change the shark fin to a knife, add cooking wine, green onion, ginger, salt, a little minced pepper, and marinate for about 20 minutes
2. For non-stick pan, heat the pan first. When the pan is hot, add oil and heat the oil. This step prevents the shark's fin from sticking to the pan. Here is different from the general fried fish, you can put less oil, because the shark fin is very fat and easy to get oil. Change to low heat and sauté ginger and garlic. (My family is not very good at eating ginger and garlic recently, so I just put less, and I can put more if I like)
3. Add the marinated shark's fin and fry the fish slightly over medium heat to make the shark's fin crispy.
4. Add a tablespoon of bad chili (sour), put in the sharp chili with a modified knife, and dress it up a bit to prevent it from sticking to the pan, and let the fish pieces heat evenly.
5. Add a pinch of fennel seeds. Add a little water and a little lemon vinegar. Slowly taste. At this time, it is very important to be optimistic. The heat and time are both important. The time is enough to taste, but the fish will be broken if it takes too long. , Pay attention to observation, and taste, if the salt is not enough, you can add more. Without using chicken essence and MSG, the fish is already very fresh.
6. Start the pot, the finished product. (I have been a little longer, not perfect, but it tastes super good)
Tips:1. The heat is very important. You should be optimistic about the pot and don't stew the fish, which will affect the taste.
2. There is no lemon vinegar, lemon is also ok, a little, bad pepper is very sour.
