Overwater Fish
1.
First, remove the scales and wash the fish, and tear off the black film from the belly of the fish. If the black film is not properly processed, the fish will have a strong awakening taste, which will affect the taste.
2.
Spread a knife on the surface of the fish to make it easier to taste.
3.
Chop the pickled pepper, pickled wild pepper, pickled ginger, pickled radish, garlic, and ginger finely, and cut the dried chilli into sections for later use.
4.
Wash the wok, pour an appropriate amount of water to boil, add a few slices of ginger and cooking wine to the pot, put the fish in the lid and cook for 5 minutes without turning the fish. Turn off the heat and simmer for 2 minutes. If the fish exceeds 800 grams, cook for 1-2 minutes more.
5.
Remove the cooked fish and serve on a plate, set aside.
6.
Wash the wok and heat it up, add chopped pepper, minced ginger garlic, minced radish, soaked pepper, minced wild pepper, dried chili, bean paste, cooking wine and stir fry for aroma.
7.
Add appropriate amount of broth or water, cook for two minutes, add sugar, white vinegar, steamed fish oil, water starch to make the juice, and finally add sesame oil and turn off the heat.
8.
Pour the owed juice evenly on the cooked fish, and sprinkle with chopped green onion at the end.
Tips:
1. The weight of the fish that has been made of water fish should be controlled within 800 grams.
2. If the black film is not properly processed, the fish will wake up and the taste will be very heavy, which will affect the taste.
3. Don't turn the fish during the cooking process, otherwise it will affect the appearance of the fish.
4. Don't blend too much juice if you owe it. The ratio of sweet and sour is determined by personal taste.
