Kim Chang Fish in Tempeh Sauce
by Nan Xi·Human Fireworks
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare a little tempeh, appropriate amount of dried chili, 5-6 leeks, and a little shredded ginger.
2. Clean the inside of Wuchang fish.
3. Then score a few knives to make it easier to taste.
4. Put an appropriate amount of oil in the hot pot to heat it.
5. Pour the Wuchang fish into the pan and fry until golden on both sides.
6. Put the dried chili and tempeh in the pan and fry until fragrant.
7. Put the golden fish in the pot, add the ginger and pour some water, add the cooking wine, some salt, soy sauce, and a little oyster sauce.
8. Cover the pot and simmer for about 18 minutes, turning over the fish gently halfway.
9. Add the leeks.
10. Can be out of the pot.
